Roasted Veggie Soup

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Roasted Veggie Soup

Yield 4

ingredients

• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, chopped
• 1 small yellow onion, peeled & quartered
• 3 stalks celery, cut in 2 inch pieces
• 3 medium carrots, peeled & cut in 2 inch pieces
• 4 roma tomatoes, quartered
• 1 medium bulb fennel, quartered
• 1 medium zucchini, cut in 2 inch pieces
• 1 medium yellow (summer) squash, cut in 2 inch pieces
• 6 cups water
• 2 sprigs fresh rosemary leaves
• 1/2 teaspoon salt or to taste

Instructions

1. Preheat the oven to 375 degrees.
2. On parchment lined baking sheets, spread vegetables and toss them with olive oil and salt. Roast for 35-40 minutes, stirring occasionally.
3. Add vegetables to a large pot with the water and simmer for 25 minutes with the rosemary leaves.
4. Strain the broth into another large pot and allow solids to cool. Puree the solids with some of the broth in batches in a food processor until smooth.
5. Add the soup back into the original pot and season to taste.

Nutrition Facts

Calories

145

Fat

8 g

Sat. Fat

1 g

Carbs

18 g

Fiber

6 g

Net carbs

12 g

Sugar

10 g

Protein

4 g

Sodium

346 mg

Cholesterol

0 mg