Roasted Veggie Soup Recipe

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Ingredients

Count

Nutrition

585

Calories

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Ingredients:

Serving

Directions:

Spray a casserole dish/ preheat oven to 400
Peel carrots, sweet and salad potatoes, then cube
Peel onion, quarter and separate
Rough chop bell pepper
Toss all veggies into dish
Drizzle olive oil and balsamic toss
Salt and pepper
Bake for approx 20 minutes
Drizzle red wine over veggies and bake approx another 25 minutes (till all veggies are fork tender)
Transfer to a pot add chicken broth and bring to boil
Adjust recipe for more broth if too dry looking
Remove from heat and using an imersion blender, or transfer to stand blender, blend to desired smoothness
Adjust seasonings to taste...enjoy

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	585.22 Kcal (2450 kJ)
Calories from fat	126 Kcal
		% Daily Value*
Total Fat	14g	22%
Sodium	1063.25mg	44%
Potassium	2150.05mg	46%
Total Carbs	83.68g	28%
Sugars	24.62g	98%
Dietary Fiber	14.12g	56%
Protein	7.98g	16%
Vitamin C	142.6mg	238%
Vitamin A	4.9mg	165%
Iron	43.2mg	240%
Calcium	154.1mg	15%

Amount Per 100 g
Calories	57.44 Kcal (240 kJ)
Calories from fat	12.37 Kcal
		% Daily Value*
Total Fat	1.37g	22%
Sodium	104.36mg	44%
Potassium	211.04mg	46%
Total Carbs	8.21g	28%
Sugars	2.42g	98%
Dietary Fiber	1.39g	56%
Protein	0.78g	16%
Vitamin C	14mg	238%
Vitamin A	0.5mg	165%
Iron	4.2mg	240%
Calcium	15.1mg	15%

* 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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