French

Mixed Veggie Veloute is for Soup.

Mixed Veggie Veloute takes 15 minutes to prepare.

Mixed Veggie Veloute takes 100 minutes to cook.

Mixed Veggie Veloute makes 8 servings.

The ingredients for Mixed Veggie Veloute are:

Basil, 4 tbsp (remove)
Olive Oil, 2 tbsp (remove)
Beets, fresh, 4 beet (2" dia) (remove)
Broccoli, fresh, 2 cup, chopped (remove)
Brussels sprouts, cooked, 1 cup (remove)
Garlic, 7 cloves (remove)
Onions, raw, 1 large (remove)
Parsley, 0.50 cup (remove)
Summer squash, 2 medium (remove)
Zucchini, 2 zucchini (remove)
Red Ripe Tomatoes, 2 large whole (3" dia) (remove)
Salt, 0.5 tsp (remove)
Pepper, black, 0.5 tsp (remove)
*Balsamic Vinegar, 1 tbsp (remove)
Ricotta Cheese, part skim milk, 0.5 cup (remove)
Fage - 0%, 4 oz (remove)

Here is how you make Mixed Veggie Veloute:

Makes about 8 servings, 1 cup + each. Wash, chop, and roast all vegetables at 375 F brushing with the olive oil before placing in oven. After about 45 minutes, remove from oven and move to a pot, with 4-6 cups water, with the salt and pepper, and adding the chopped herbs. Boil for about 30 minutes. When vegetables are soft, remove from heat. Drain if overly watery, otherwise move to next step. Blend with an immersion blender. Add in yogurt and season more, to taste. Serve warm or cold, a very good keeper. Pretty much any veggies will work in this recipe. Number of Servings: 8Recipe submitted by SparkPeople user GRADXY.

The nutritional information for Mixed Veggie Veloute is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 127.9

• Total Fat: 5.2 g
• Cholesterol: 4.8 mg
• Sodium: 222.8 mg
• Total Carbs: 16.4 g
• Dietary Fiber: 4.7 g
• Protein: 6.6 g

Mixed Veggie Veloute is French cuisine.

The dietary needs meet for Mixed Veggie Veloute is Vegetarian