Roasted Vegetable Soup Recipe

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Ingredients

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Ingredients:

Serving

3 large carrots, peeled and coarsely chopped
3 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 tbsp extra virgin olive oil
8 garlic cloves, chopped
4 cups water
1/4 cup dried mushroom , pieces (italian porcini, if possible)
1/4 tsp dried thyme
salt and black pepper

Directions:

Preheat oven to 500 degrees F.
Place the carrots, celery, and onion in a small (8 x 8 inch) nonstick pan or dish with the olive oil. Toss to coat the vegetables. Bake for 10 minutes.
Remove pan from oven, add the garlic, and toss again. Bake for another 10-15 minutes until the vegetables are browned.
Remove pan from oven, add 1 cup of water and stir to loosen any vegetables that may be stuck. Pour this into a pot with the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.
Season to taste with salt and black or red pepper, and serve or use as the base for other soups, stews, or pasta dishes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	90.95 Kcal (381 kJ)
Calories from fat	34.35 Kcal
		% Daily Value*
Total Fat	3.82g	6%
Cholesterol	0.04mg	0%
Sodium	169.39mg	7%
Potassium	380.39mg	8%
Total Carbs	13.09g	4%
Sugars	5.26g	21%
Dietary Fiber	3.54g	14%
Protein	1.89g	4%
Vitamin C	9.3mg	15%
Vitamin A	0.5mg	18%
Iron	0.2mg	1%
Calcium	84.4mg	8%

Amount Per 100 g
Calories	23.47 Kcal (98 kJ)
Calories from fat	8.86 Kcal
		% Daily Value*
Total Fat	0.98g	6%
Cholesterol	0.01mg	0%
Sodium	43.71mg	7%
Potassium	98.15mg	8%
Total Carbs	3.38g	4%
Sugars	1.36g	21%
Dietary Fiber	0.91g	14%
Protein	0.49g	4%
Vitamin C	2.4mg	15%
Vitamin A	0.1mg	18%
Iron	0.1mg	1%
Calcium	21.8mg	8%

* 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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