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Roasted Summer Vegetable Soup
KITCHENAID13Ingredients
60Minutes
170Calories
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Ingredients
US|METRIC
4 SERVINGS
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Directions
- Heat the oven to 400°F. Line a baking sheet with foil.
- Place the prepared vegetables, thyme leaves, garlic and salt and pepper to taste in a single layer on the prepared baking sheet. Drizzle with the olive oil and lightly toss.
- Bake the vegetables 45 to 50 minutes, stirring occasionally until roasted, tender and caramelized.
NutritionView More
170Calories
Sodium30% DV730mg
Fat12% DV8g
Protein8% DV4g
Carbs7% DV21g
Fiber24% DV6g
Calories170Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol<5mg1% |
Sodium730mg30% |
Potassium890mg25% |
Protein4g8% |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate21g7% |
Dietary Fiber6g24% |
Sugars13g26% |
Vitamin A260% |
Vitamin C130% |
Calcium8% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.