Vegetarian

Roasted Vegetable Soup is for Soup.

Roasted Vegetable Soup takes 15 minutes to prepare.

Roasted Vegetable Soup takes 135 minutes to cook.

Roasted Vegetable Soup makes 12 servings.

The ingredients for Roasted Vegetable Soup are:

2 TBS vegetable or olive oil
6 large carrots (4 peeled and sliced into large chunks, 2 diced)
4 large celery stalks (cut into large chunks)
5 medium onions (4 cut into wedges, 1 diced)
4 leeks, white and green parts (cut into large pieces)
1 white potato diced
16 cups of water
12 cloves of garlic, peeled and smashed
spices to taste (cumin, salt, pepper, basically, any spice you like)

Here is how you make Roasted Vegetable Soup:

Heat oil in a large soup pot. Saute large chunks of carrot, celery, leeks, onions and garlic with your desired spices for about 10-15 minutes, until softened and browned. Add water and bring to a boil. Simmer for about 2 hours over medium heat. Add plenty of spices, or your soup may be bland. Add soup in batches to a blender and puree. Set aside. Saute diced onions, carrots and potato until just soft. Add salt and pepper to taste. Add sauteed vegetables to vegetable soup puree. Makes 12 1 cup servings. I usually freeze half.Number of Servings: 12Recipe submitted by SparkPeople user NEWVEGETARIAN.

The nutritional information for Roasted Vegetable Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 87.4

• Total Fat: 2.7 g
• Cholesterol: 0.0 mg
• Sodium: 50.2 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 3.1 g
• Protein: 1.8 g

The dietary needs meet for Roasted Vegetable Soup is Vegetarian