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Roast Vegetable Soup

Roast seasoned vegetables with garlic and thyme, then blend until smooth, adding water as needed to reach desired consistency.

VegetarianHealthySoupLow CarbRoasted

Estimated Nutrition

Per Serving Total
Calories 365.4 kcals 365.4 kcals
Carbohydrates 26.2 grams 26.2 grams
Fat 28.5 grams 28.5 grams
Protein 3.8 grams 3.8 grams
Cook Time
20 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Liquids
1
as needed
Water
optional for blending
NutsSeeds
2
clove
Garlic
1
sprig
Thyme
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
OilsFats
30
ml
Olive Oil
drizzled
Vegetables
0.5
piece
Red Onion
chopped
0.25
piece
Squash
cut into wedges
1
piece
Chilli
sliced

Steps

  • Place the vegetables and herbs into a roasting tin.
  • Season with salt and pepper and drizzle with olive oil.
  • Roast the mixture for 20 minutes.
  • Transfer the cooked vegetables into a blender and process until smooth.
  • Add water if necessary to achieve the desired consistency and serve.