How To make Roasted Vegetable Soup
Vegetable cooking spray 1 medium eggplant, unpeeled 2 medium zucchini 1 large sweet potato, peeled 1 large white potato, unpeeled 2 large red peppers 1 leek 1 teaspoon dried rosemary leaves 1 teaspoon dried marjoram leaves 1/2 teaspoon dried sage leaves 1/2 teaspoon dried thyme leaves 6 cloves garlic 1 can (15 1/2 ounces) Garbanzo beans, drained and rinsed
or 1 1/2 cups dried Garbanzo beans, cooked 1 can (15 1/2 ounces) Red Kidney beans, drained and rinsed :
or 1 1/2 cups dried Red Kidney beans, cooked 1 can (15 ounces) Blackeye beans, drained and rinsed or 1 1/2 cups dried Blackeye beans, cooked 4 cans (14 1/2 ounces each) vegetable broth :
or fat-free reduced-sodium chicken broth 1/4 cup dry white wine (optional) 2 to 3 teaspoons white balsamic vinegar Salt & Pepper Line large jelly roll pan with aluminum foil; spray with cooking spray. Cut eggplant, zucchini, sweet and white potatoes, peppers and leek into 3/4 to 1-inch pieces. Arrange vegetables on jelly roll pan; spray generously with cooking spray and sprinkle with combined herbs. Bake in preheated 425 F oven until vegetables are browned and tender, about 30 minutes.
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute garlic until tender, 2 to 3 minutes. Add roasted vegetables, beans, vegetable broth, wine and vinegar; heat to boiling. Reduce heat and simmer, covered, 5 to 10 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories 278, Carbohydrate 53 g, Protein 13 g, Fat 4 g, % of Calories from Fat 13, Sodium 562 mg and Cholesterol 0 mg.
*This recipe is provided courtesy of the Bean Education Awareness Network (BEAN), an information service of the American Dry Bean Board. Please send remarks to acrawfor@mslpr.com -- we are interested in your comments, needs and suggestions. For more information and bean recipes, send a self-addressed stamped envelope to: BEAN 115 Railway Plaza
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How To make Roasted Vegetable Soup's Videos
Roasted Vegetable Soup
Roasted vegetable soup is made with 6 ingredients including butternut squash, sweet potatoes, parsnips & carrots! It's a delicious healthy fall soup recipe that is gluten-free, dairy-free, vegan & paleo.
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Roasted Vegetable Soup | Vegetarian | Vegan Soup
Roasted Vegetable Soup Recipe | Vegan Soup
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#roastedvegetablesoup #vegansoup #easysoup
This is a delicious soup that requires only few vegetables. No meat, milk, or other non vegan products..So its VEGAN friendly…
You can substitute with any vegetable as preferred..
Error: Transfer to the tray not place
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Serving size: 4-5
INGREDIENTS:
3 1/2 cups of Vegetable Broth (Using an Vegan/Organic,Lactose free, Gluten free)
2 Carrots
1 Green Zucchini
5-6 Green Beans
1/4 piece of Squash- Adding more will sweeten the soup
1 Whole Garlic
1 inch Ginger
1/4 Cup Parsley (only using leaves)
Rosemary - few leaves
2-3 tbsp of light olive oil
Few drops of Lime
Pepper
Salt
Preheat oven to 350F degrees (180C) and bake for 30 minutes
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EASY ROASTED VEGETABLE SOUP | Grace's Eats & Treats
Hello Friends! WELCOME TO THE FIRST EPISODE OF MY BRAND NEW SERIES - GRACE'S EATS AND TREATS! How exciting! You've been asking for awhile for me to share some of my recipes in dedicated more detailed videos so that they're easier for you to search and follow and here we are! Today I'm so excited to share how I make my super easy Roasted Vegetable Soup! This one is so useful to have at hand throughout the week for lunches / snacks etc - so I'm constantly making it! Hope you enjoy as always and make sure to let me know what recipe you'd like to see next! Catch you all soon for another video! ❤️
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❤ ROASTED VEGETABLE SOUP ❤
Kitchen Utensils
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Ingredients
Carrot
Cauliflower (fresh and frozen)
Broccoli (fresh and frozen)
Red Peppers
Frozen Spinach
Basil
Parsley
White Onion
Garlic
Olive Oil
Oregano
Salt
Pepper
Method
• Preheat oven to 180c
• Prepare and chop all of your chosen vegetables, in this case, the carrot, cauliflower, broccoli and red pepper and place on a baking tray (at this stage you can add the frozen cauliflower and broccoli if you want / need to). Drizzle with Olive Oil and season with salt, pepper and oregano. Roast in the oven for 20 minutes.
• Chop Onion and Garlic and sautée in Olive oil in a large pot until softened.
• Add the roasted vegetables to the onion and garlic.
• Pour water into the pot (enough just to cover the top of the vegetables) and add frozen spinach, fresh basil and parsley. Season with a little extra salt and pepper.
• Bring soup to the boil, then reduce the heat and simmer until the water liquid has reduced.
• Take the soup off the heat and blend (if you want a thinner consistency, just add some more water).
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roasted garlic tomato soup ???? #soup #recipe #cookingchannel #cooking #vegan
How to Turn Roasted Vegetables Into Soup | You Can Cook That | Allrecipes.com
Roasted veggies make the best soup for those cozy fall dinners! Read more:
#soup #vegetables #roasted
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