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    You are in: Home / Recipes / Roasted Autumn Vegetable Soup Recipe
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    Roasted Autumn Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Barb Gertz's Note:

    This is a comforting, stick to your ribs soup. Great on cold winter days. Roasting the vegetables helps bring out their natural sweetness. Recipe comes from Weight Watchers, points 2.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees.
    2. 2
      In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray; roast for 15 minutes.
    3. 3
      Place roasted vegetables in a large pot; add broth and milk, season to taste with salt and pepper; cook 10 minutes to allow flavors to combine.
    4. 4
      Transfer mixture to a blender or food processer, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes, (note: add more water or broth to achive desired thickness).

    Ratings & Reviews:

    • on October 04, 2005

      35

      Made a huge batch! The soup is good, a little bland, but the sweetness of the vegetables is sickly if you eat a heaping bowl, best served in small portions! (Added a little bit of spice, Emeril's seasoning)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Autumn Vegetable Soup

    Serving Size: 1 (214 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 57.9
     
    Calories from Fat 3
    59%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.6 mg
    0%
    Sodium 430.8 mg
    17%
    Total Carbohydrate 12.1 g
    4%
    Dietary Fiber 2.2 g
    8%
    Sugars 5.7 g
    22%
    Protein 2.7 g
    5%

    The following items or measurements are not included:

    parsnips

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