Directions:
- Preheat oven to 500 degrees.
- Combine vegetables, oil and herbs. Toss with your hands to coat evenly.
- Roast vegetables in a shallow pan until well-browned and tender.
- Remove from oven and cool.
- Puree roasted vegetables in a food processor.
- In a large saucepan, melt butter.
- Add flour, stirring constantly.
- Turn heat to low.
- Slowly stir in milk.
- Continue heating until sauce has thickened.
- Add pureed vegetables and more mik, if needed.
- Ladle into bowls.
- Garnish with grated cheese and chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 291.73 Kcal (1221 kJ) | ||
| Calories from fat | 194.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.56g | 33% | |
|---|---|---|---|
| Cholesterol | 16.49mg | 5% | |
| Sodium | 139.6mg | 6% | |
| Potassium | 618.64mg | 13% | |
| Total Carbs | 21.39g | 7% | |
| Sugars | 11.02g | 44% | |
| Dietary Fiber | 5.57g | 22% | |
| Protein | 5.02g | 10% | |
| Vitamin C | 19.6mg | 33% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 4% | |
| Calcium | 126.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 92.65 Kcal (388 kJ) | ||
| Calories from fat | 61.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.85g | 33% | |
|---|---|---|---|
| Cholesterol | 5.24mg | 5% | |
| Sodium | 44.34mg | 6% | |
| Potassium | 196.48mg | 13% | |
| Total Carbs | 6.79g | 7% | |
| Sugars | 3.5g | 44% | |
| Dietary Fiber | 1.77g | 22% | |
| Protein | 1.6g | 10% | |
| Vitamin C | 6.2mg | 33% | |
| Iron | 0.2mg | 4% | |
| Calcium | 40.2mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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