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Roasted Winter Vegetable Soup
BACK TO THE BOOK NUTRITON15Ingredients
70Minutes
150Calories
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Ingredients
US|METRIC
10 SERVINGS
- 3 cloves garlic (peeled)
- 1 lb. carrots (peeled)
- 2 leeks (white and light green stalk only, roots & dark green stems removed)
- 2 sweet potatoes (medium, peeled)
- 1 butternut squash (small, peeled & seeded)
- 1 yellow bell pepper (seeded & quartered, or 4 miniature yellow peppers)
- 1 red bell pepper (seeded & quartered, or 4 miniature red peppers)
- olive oil
- 3 sprigs fresh thyme
- kosher salt (1 Tbsp)
- black pepper (1 tsp)
- 1 batch vegetables (Roasted Winter, above)
- 6 cups chicken stock (or bone broth, or more for thinner soup)
- fresh thyme (optional)
- shaved Parmesan (optional)
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories150Calories from Fat35 |
% DAILY VALUE |
Total Fat3.5g5% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol<5mg1% |
Sodium340mg14% |
Potassium650mg19% |
Protein7g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate26g9% |
Dietary Fiber4g16% |
Sugars8g |
Vitamin A340% |
Vitamin C90% |
Calcium8% |
Iron10% |
* 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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