Roasted Vegetable Soup

This Roasted Vegetable Soup is a hearty and flavorful dish that highlights the natural sweetness of seasonal vegetables. Perfectly seasoned and blended, it serves as a comforting side that pairs well with any main course.

Ingredients

• Carrots - 2 medium, chopped
• Red bell pepper - 1, chopped
• Zucchini - 1 medium, chopped
• Red onion - 1 medium, chopped
• Garlic - 3 cloves, minced
• Olive oil - 2 tablespoons
• Vegetable broth - 500 ml
• Dried thyme - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the chopped carrots, red bell pepper, zucchini, red onion, and minced garlic.
3. Drizzle the vegetables with olive oil and sprinkle with thyme, salt, and black pepper. Toss until well coated.
4. Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
5. Remove the roasted vegetables from the oven and transfer them to a pot.
6. Add the vegetable broth to the pot and bring to a gentle simmer over medium heat.
7. Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
8. Taste and adjust seasoning if necessary.
9. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 28 g
• Fiber: 7 g
• Sugar: 7 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from vegetables, supporting immune health.
• High in fiber, promoting digestive health.

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