Lunch

Roasted Veggie and Garlic Soup is for Lunch.

Roasted Veggie and Garlic Soup takes 15 minutes to prepare.

Roasted Veggie and Garlic Soup takes 60 minutes to cook.

Roasted Veggie and Garlic Soup makes 12 servings.

The ingredients for Roasted Veggie and Garlic Soup are:

-1 parsnip
-4 carrots
-1 red onion
-2 medium zucchini
-1 sweet potato
-5 stalks of celery
-garlic
-1.5 tbsp olive oil
-1 tsp salt
-1/5 tsp ground sage
-1 tsp black pepper
-6 cups of chicken broth
-fresh sage (optional)(not included in nutritional info)

Here is how you make Roasted Veggie and Garlic Soup:

Take a head of garlic, cut off just the top of the garlic and leave rest of the head in tact. Top with 1/2 tsp olive oil wrap in tin foil and roast.Cut all veggies in about the same size and put in big bowl. Add rest of olive oil, salt, pepper and sage and coat all the veggies. Put veggies on cookie sheets or in roasting pans (I had to use 2) for about an hour...flipping them occasionally.When garlic is done (this takes about 35-45 minutes), let cool and then get squeeze the roasted garlic out of the skin.When veggies have roasted, place in blender with broth and roasted garlic and blend. You will probably have to do this in a few batches. The recipe I based this off of said to strain out all chucks, however I didn't do that.Before serving, top with sliced sage if desired.Serving Size: 1 cup=1 servingNumber of Servings: 12Recipe submitted by SparkPeople user SARAHBELLA83.

The nutritional information for Roasted Veggie and Garlic Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 57.2

• Total Fat: 2.1 g
• Cholesterol: 2.5 mg
• Sodium: 705.6 mg
• Total Carbs: 9.2 g
• Dietary Fiber: 1.9 g
• Protein: 1.5 g