Roasted Vegetable Soup Recipe

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Ingredients:

Serving

2 parsnips, chopped , 1/2-inch pieces
2 carrots, chopped , 1/2-inch pieces
2 zucchini, chopped , 1/2-inch pieces
1 onion, chopped , 1/2-inch pieces
1 red pepper, chopped 1/2-inch pieces
1 tomato, cut in 1/2-inch pieces
1 sweet potato, peeled, cut in 1/2-inch pieces
2 garlic cloves, chopped
2 tbsp crisco canola oil
8 cups chicken stock or 8 cups vegetable stock or 8 cups water
1/2 cup orzo pasta
1 tsp salt
1/4 tsp pepper
3/4 cup carnation evaporated milk (regular, 2% or fat free)

Directions:

Preheat oven to 400°F Line 2 baking sheets with parchment papaer. Comvine choppped vregetables in l large bowl. Toss with oil. Place in a single layer on baaking sheets. Bake in preheated oven 35-40 minutes or until lightly browned.
Pl;ace roasted vegetables and chicken stock in a large saucepan or srock por. Bring to a boil. Reduce heat and simmer for 10 minutes. Purée soup. Add pasta, salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	131.56 Kcal (551 kJ)
Calories from fat	49.77 Kcal
		% Daily Value*
Total Fat	5.53g	9%
Cholesterol	10.29mg	3%
Sodium	458.43mg	19%
Potassium	300.21mg	6%
Total Carbs	14.64g	5%
Sugars	6.26g	25%
Dietary Fiber	1.2g	5%
Protein	6.75g	13%
Vitamin C	18.7mg	31%
Vitamin A	0.2mg	7%
Iron	0.1mg	1%
Calcium	56.3mg	6%

Amount Per 100 g
Calories	55.91 Kcal (234 kJ)
Calories from fat	21.15 Kcal
		% Daily Value*
Total Fat	2.35g	9%
Cholesterol	4.37mg	3%
Sodium	194.82mg	19%
Potassium	127.58mg	6%
Total Carbs	6.22g	5%
Sugars	2.66g	25%
Dietary Fiber	0.51g	5%
Protein	2.87g	13%
Vitamin C	7.9mg	31%
Vitamin A	0.1mg	7%
Iron	0.1mg	1%
Calcium	23.9mg	6%

* 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.

Tastes

salty
savory
bitter
sweet

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