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Roasted Vegetable and Rice Soup
TWO KOOKS IN THE KITCHEN17Ingredients
50Minutes
150Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 large carrot (or 2-3 small ones, shaved with a peeler or cut in small pieces)
- 1 1/2 cups cherry tomatoes
- 5 cups other vegetables (e.g. red pepper, mushrooms, green onions, asparagus, zucchini, cut in chunks)
- 1/2 tsp. dried thyme
- 1/4 cup olive oil
- salt
- pepper
- 2 tsp. oil
- 3/4 cup onions (chopped, about 1 onion)
- 2 tsp. minced garlic (2 cloves)
- 1 Tbsp. fresh thyme (or 1 teaspoon dried)
- 1 pinch cumin (optional)
- 1 1/2 tsp. curry powder (optional)
- 1/4 tsp. chili flakes (optional)
- 5 cups vegetable broth (or 4 cups broth, 1 cup water)
- 1 1/2 cups rice (cooked or leftover, made from 1/2 cup uncooked rice - follow package directions)
- 3 cups baby spinach (fresh, roughly chopped)
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium660mg28% |
| Potassium300mg9% |
| Protein2g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber2g8% |
| Sugars4g |
| Vitamin A60% |
| Vitamin C20% |
| Calcium4% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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