Roasted Vegetable Soup
Amazing flavours are perfectly blended in this soup.
I like good soup on any occasion. This one has roasted vegetables that make it healthy and so tasty. Serve it with croutons for some crunch or prawns for protein and a more filling version. Either way, it is perfect for light lunch or dinner, because it is low on calories.
- 200 g courgette (peeled and sliced thinly)
- 100 g red bell pepper (seeded and slised)
- 100 g white onion (peeled, sliced)
- 100 g tomato (hard parts removed)
- 200 ml vegetable stocks
- 1 garlic head
- 1 tbsp olive oil
- salt and pepper (to taste)
- 3 rosemary springs
Preheat the oven to 200 C.
In a bowl mix all vegetables with olive oil, a pinch of salt and pepper. Wrap the garlic head with a splash of olive oil in foil. Add rosemary springs.
Bake for 30 minutes or until vegetables are tender.
Peel the skin from peppers and tomatoes, and squeeze garlic cloves from the garlic head.
Add all the vegetables to the pot with vegetable stock and puree until smooth.
Season to the taste with salt and pepper and simmer for 3-4 minutes.
Serve with some fresh thyme.
Servings 2
- Amount Per Serving
- Calories 129.48kcal
- % Daily Value *
- Total Fat 5.5g9%
- Total Carbohydrate 17g6%
- Protein 3.9g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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