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Roasted-Vegetable Soup

Roasted-Vegetable Soup
Roasted-Vegetable Soup might be just the soup you are searching for. This gluten free, whole 30, and vegan recipe serves 10. One serving contains 86 calories, 3g of protein, and 2g of fat. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up baking potato, salt, carrot, and a few other things to make it today.

Instructions

1
Preheat oven to 42
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2
Combine first 7 ingredients in a jelly-roll pan; toss to coat.
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JellyJelly
RollRoll
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3
Bake at 425 for 30 minutes or until vegetables are tender.
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VegetableVegetable
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4
Combine broth and remaining ingredients in a large Dutch oven; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender.
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BrothBroth
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5
Add the roasted vegetables to potato mixture.
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PotatoPotato
6
Place half of vegetable mixture in a blender, and process until smooth.
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7
Pour pured mixture into a large bowl; repeat procedure with remaining vegetable mixture. Return to pan; cook 5 minutes or until thoroughly heated.
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DifficultyHard
Ready In45 m.
Servings10
Health Score19
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
Dish TypesSoup
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