Dijon Roasted Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Roasted vegetables and Dijon mustard put a new spin on chicken vegetable soup. Ingredients:
2 plum tomatoes, halved |
1 medium zucchini, cut in half lengthwise |
1 large sweet onion, peeled and quartered |
1 red bell pepper, sliced |
1 cup carrots, peeled and sliced |
2 to 3 cloves garlic, peeled |
5 cups chicken stock or broth |
1/4 teaspoon ground cumin |
1/4 teaspoon crushed red pepper flakes |
2 cups cooked chicken, diced |
1/2 cup dijon mustard |
1/4 cup fresh parsley, chopped |
Directions:
1. Arrange tomatoes, zucchini, onion, pepper, carrots and garlic on large rimmed baking sheet.
2. Bake at 325 degrees for 30 to 45 minutes or until golden brown and tender.
3. Remove from oven. Cool and chop vegetables.
4. In large saucepan, combine chicken stock or broth, vegetables, cumin and red pepper.
5. Bring to a boil over high heat. Reduce heat and simmer 5 minutes.
6. Stir in chicken and mustard.
7. Simmer 5 minutes or until heated through.
8. Stir in parsley.
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