Directions:
- Cut zucchini, carrots and parsnips into 2 pieces; quarter tomatoes; cut red onion into 8 wedges and cut peppers into 2 slices. Place veggies in a large bowl; add oil, salt and pepper, toss to coat.
- Arrange in a large roasting pan or rimmed baking sheet. Roast in a 425F(220C) oven, turning occasionally until softened and golden brown; about 1 hour.
- Puree veggies in batches in food processor until smooth. Pour in pot with chicken stock; simmer 15 mins: Add lemon juice.
- Serve with basil cream
- BASIL CREAM
- Combine basil and sour cream; cover and refrigerate at least 1 hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.62 Kcal (455 kJ) | ||
| Calories from fat | 36.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 6% | |
|---|---|---|---|
| Cholesterol | 8.63mg | 3% | |
| Sodium | 1801.21mg | 75% | |
| Potassium | 455.66mg | 10% | |
| Total Carbs | 13.64g | 5% | |
| Sugars | 6.96g | 28% | |
| Dietary Fiber | 2.12g | 8% | |
| Protein | 5.46g | 11% | |
| Vitamin C | 31.7mg | 53% | |
| Vitamin A | 0.2mg | 8% | |
| Calcium | 46.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 40.89 Kcal (171 kJ) | ||
| Calories from fat | 13.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.52g | 6% | |
|---|---|---|---|
| Cholesterol | 3.25mg | 3% | |
| Sodium | 678.1mg | 75% | |
| Potassium | 171.54mg | 10% | |
| Total Carbs | 5.13g | 5% | |
| Sugars | 2.62g | 28% | |
| Dietary Fiber | 0.8g | 8% | |
| Protein | 2.05g | 11% | |
| Vitamin C | 11.9mg | 53% | |
| Vitamin A | 0.1mg | 8% | |
| Calcium | 17.4mg | 5% | |
* 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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