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

    Average Rating:

    2 Total Reviews

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    • on January 30, 2009

      A really delicious soup. Anyone making this recipe is bound to add it to the repertoire of recipes to be made often. Fortunately I'd made this a few days earlier than our recent record-braking heatwave. We enjoyed this warm when it was first made, then chilled - served with a dollop of Greek yoghurt. Wonderfully flavoursome: a great blend of flavours and superbly nutritious. :) I used baby potatoes so I didn't peel them and baby carrots and I added some rosemary to the other herbs. I also used my Vegetable Stock. Thank you so much for sharing this recipe. I'll certainly be making it often. Made for Newest Zaar Tag.

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    • on January 09, 2014

      I made this soup for the second time tonight. It is very good and versatile! You can use whatever roasted vegetables your family enjoy, and omit the others. I personally chose to sauté the onions separately in the stockpot to caramelize them. I have found that roasting them can lead to burnt edges and chewy onions. Like the previous reviewer, I used baby potatoes and left the skin on. I like the Yukon gold variety, since they do not get mushy in soups. To serve, I sprinkle some grated parmesan cheese to bring out the Italian flavors. Yummy! Thanks for the recipe. My husband said it was his favorite soup yet!

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    Nutritional Facts for Roasted Vegetable Soup

    Serving Size: 1 (595 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 317.8
    Calories from Fat 96
    Total Fat 10.7 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 655.9 mg
    Total Carbohydrate 48.5 g
    Dietary Fiber 10.9 g
    Sugars 13.5 g
    Protein 9.0 g


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