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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.