Roasted Veggie Soup Recipe

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Roasted Veggie Soup
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  1. Preheat oven to 400 degrees
  2. Toss vegetables in a bit of olive, salt and pepper and spread on a baking sheet. Place foil wrapped garlic in corner. Roast oven for 25 - 30 minutes, until squash is tender. Flip around veggies once during roasting.
  3. Put all veggies in a pot. Add ginger. Remove garlic from foil and remove all cloves. Roughly chop and put in pot.
  4. Add chicken broth.
  5. Using a hand blender, puree vegetables until smooth.
  6. Add coconut milk and season with salt and pepper. Heat through.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 52.52 Kcal (220 kJ)
Calories from fat 0.11 Kcal
% Daily Value*
Total Fat 0.01g 0%
Sodium 883.84mg 37%
Potassium 454.03mg 10%
Total Carbs 10.06g 3%
Sugars 3.34g 13%
Dietary Fiber 2.19g 9%
Protein 0.99g 2%
Vitamin C 27.8mg 46%
Vitamin A 0.7mg 22%
Iron 0.4mg 2%
Calcium 48.7mg 5%
Amount Per 100 g
Calories 15.95 Kcal (67 kJ)
Calories from fat 0.03 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 268.44mg 37%
Potassium 137.9mg 10%
Total Carbs 3.06g 3%
Sugars 1.02g 13%
Dietary Fiber 0.67g 9%
Protein 0.3g 2%
Vitamin C 8.4mg 46%
Vitamin A 0.2mg 22%
Iron 0.1mg 2%
Calcium 14.8mg 5%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.6
  • 1

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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