Directions:
- Preheat oven to 400°.
- Combine first 8 ingredients in a large bowl. Sprinkle with 1/8 teaspoon salt; toss well. Place vegetable mixture in a single layer on a jelly-roll pan. Bake at 400° for 30 minutes or until tender, stirring once.
- Combine vegetables, stock, and remaining 1/4 teaspoon salt in a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Place half of vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Pour into a large bowl. Repeat procedure with remaining vegetable mixture. Stir in butter. Top with rosemary, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 583.33 Kcal (2442 kJ) | ||
| Calories from fat | 189.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.09g | 32% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 1023.3mg | 43% | |
| Potassium | 2467.98mg | 53% | |
| Total Carbs | 91.72g | 31% | |
| Sugars | 37.12g | 148% | |
| Dietary Fiber | 17.32g | 69% | |
| Protein | 8.91g | 18% | |
| Vitamin C | 512.2mg | 854% | |
| Vitamin A | 14mg | 466% | |
| Iron | 208.3mg | 1157% | |
| Calcium | 199.8mg | 20% | |
| Amount Per 100 g | |||
| Calories | 48.86 Kcal (205 kJ) | ||
| Calories from fat | 15.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 32% | |
|---|---|---|---|
| Cholesterol | 2.56mg | 10% | |
| Sodium | 85.72mg | 43% | |
| Potassium | 206.74mg | 53% | |
| Total Carbs | 7.68g | 31% | |
| Sugars | 3.11g | 148% | |
| Dietary Fiber | 1.45g | 69% | |
| Protein | 0.75g | 18% | |
| Vitamin C | 42.9mg | 854% | |
| Vitamin A | 1.2mg | 466% | |
| Iron | 17.5mg | 1157% | |
| Calcium | 16.7mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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