Mediterranean Roasted Vegetable Soup
PREPARATION: 25 MINUTES, COOKING: 40 MINUTES
1 tablespoon (15 ml) olive oil
5 cloves garlic, peeled
2/3 pound (350 g) all-purpose potatoes, unpeeled and diced
1 green pepper, seeded and diced
1 yellow pepper, seeded and diced
1/2 teaspoon (2 ml) chopped fresh rosemary
1 zucchini, halved lengthwise and cut into 1/2 inch (1 cm) pieces
1 red onion, cut into 1/2 inch (1 cm) chunks
1 1/2 cups (375 ml) carrot juice
1 1/2 cups (375 g) roma tomatoes, diced
1 teaspoon (5 ml) fresh tarragon
1 Preheat the oven to 450°F (230°C). Combine the oil and garlic in a roasting pan and roast in the oven for about 5 minutes, or until the oil begins to sizzle. Add the potatoes, peppers and rosemary and toss to coat in the oil and garlic. Roast for about 15 minutes, or until the potatoes begin to color and soften. Add the zucchini and onion and roast for another 15 minutes, or until the zucchini is tender.
2 Put the carrot juice, tomatoes and tarragon in a large saucepan and bring to a boil. Spoon the roasted vegetables into the saucepan and mix well to combine.
3 Pour a little water into the roasting pan and stir, scraping up any browned bits that have stuck to the bottom of the pan. Pour the juices into the saucepan and cook for about 2 minutes, or until heated through. Divide the soup among serving bowls and serve hot.
Each serving provides
168 calories, 6 g protein, 5 g fat (1 g saturated fat), 24 g carbohydrate (11 g sugars), 6 g fiber, 59 mg sodium
The deeply colored vegetables in this soup are not only high in fiber but contain a wide variety of nutrients. You’ll also benefit from a number of potent, disease-fighting carotenoids, such as beta-carotene and lycopene.
|Mediterranean Roasted Vegetable Soup|