Roasted Vegetable Soup

Roasted Vegetable Soup

4 3
  • Preparation Time

    15 mins

  • Cooking Time

    30 mins

  • Makes

    4 cups

Ingredients


  • 1 1/2 cups (350 mL) finely chopped carrots (about 3 small)
  • 1 medium baking potato, finely chopped
  • 3/4 cup (175 mL) finely chopped celery, (about 1 stalk)
  • 3/4 cup (175 mL) finely chopped onion
  • 1 clove garlic, halved
  • 2 Tbsp. (30 mL) Becel® Vegan margarine, melted
  • 1 1/2 cups (350 mL) fat free reduced sodium vegetable broth, heated to boiling
  • 1/4 cup (60 mL) loosely packed fresh basil leaves or 5 mL dried basil, thinly sliced
  • 2 Tbsp. (30 mL) grated Pecorino Romano cheese
  • 1/8 tsp. (0.5 mL) ground black pepper

Preparation

Step 1

Preheat oven to 400°F (205°C).

Step 2

Arrange carrots, potato, celery, onion and garlic in small shallow roasting pan; drizzle with melted Becel® Vegan margarine.

Step 3

Roast, stirring once, until vegetables are tender and just starting to brown, about 25 minutes.

Step 4

Process heated broth, basil and roasted vegetables in blender until coarsely blended; thin with water to desired consistency. Stir in cheese and black pepper.

Nutritional Information:

Recipe : Roasted Vegetable Soup
Makes : 4 cups

1 cupAmount% Daily Value
Calories:150  
Calories from Fat:60  
Total Fat:7 g 
Saturated Fat:1.5 g 
Trans Fat:0 g 
Cholesterol:5 mg 
Sodium:210 mg 
Total Carbs:19 g 
Dietary Fiber:3 g 
Sugars:5 g 
Protein:3 g 
Vitamin A: 170 %
Vitamin C: 15 %
Calcium: 8 %
Iron: 6 %
Potassium:480 mg 
Omega-3:0.5 g 
Omega-6:1.5 g 
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