Roasted Vegetable soup Recipe

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Ingredients

Count

Nutrition

335

Calories

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Ingredients:

Serving

1 bulb of garlic
1 small leek
7 tbsp olive oil
2 carrots
1 large onion, chopped
6 cup vegetable broth

Directions:

Heat the oven to 425°F. Cut the top 1/3 off the garlic bulb. Place the bulb onto a piece of aluminum foil. Drizzle with 1 tablespoon olive oil and wrap. Arrange the potatoes, fennel, carrots and onion in a large roasting pan. Pour 2 tablespoons oil over the vegetables and toss to coat.
Roast the vegetables and wrapped garlic for 25 minutes or until the vegetables are lightly browned and the garlic is soft.
Place 1 cup broth and the vegetables into a blender. Cover and blend until the mixture is puréed. Pour the mixture into a 3-quart saucepan.
Stir the remaining broth in the saucepan and heat over medium-high heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally.
Peel the garlic. Mash the garlic in a small bowl with a fork. Stir in the basil and remaining oil.
Divide the soup among 8 serving bowls. Top each with about 1 tablespoon garlic herb mixture.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	334.88 Kcal (1402 kJ)
Calories from fat	191.33 Kcal
		% Daily Value*
Total Fat	21.26g	33%
Cholesterol	2.46mg	1%
Sodium	1284.98mg	54%
Potassium	516.49mg	11%
Total Carbs	33.59g	11%
Sugars	7.54g	30%
Dietary Fiber	3.88g	16%
Protein	5.7g	11%
Vitamin C	9.8mg	16%
Vitamin A	0.2mg	7%
Iron	2.8mg	15%
Calcium	56.6mg	6%

Amount Per 100 g
Calories	103.68 Kcal (434 kJ)
Calories from fat	59.23 Kcal
		% Daily Value*
Total Fat	6.58g	33%
Cholesterol	0.76mg	1%
Sodium	397.83mg	54%
Potassium	159.9mg	11%
Total Carbs	10.4g	11%
Sugars	2.33g	30%
Dietary Fiber	1.2g	16%
Protein	1.76g	11%
Vitamin C	3mg	16%
Vitamin A	0.1mg	7%
Iron	0.9mg	15%
Calcium	17.5mg	6%

* 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.

Tastes

salty
savory
bitter
sweet

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