nutritional information

Per 1-cup serving:

  • Calories: 75
  • Protein: 1 g
  • Total Fat: 4 g
  • Saturated Fat: <1 g
  • Carbohydrates: 10 g
  • Cholesterol: 0 mg
  • Sodium: 63 mg
  • Fiber: 3 g
  • Sugar: 4 g
Vegan Gluten-Free

Quick Roasted Veggie Soup

Makes 4 cups

30 minutes or fewer

Leftover roasted vegetables need very little to be turned into a delicious puréed soup. You can add pesto, nut butter, or silken tofu while blending for extra flavor or texture.
  • 1 Tbs. olive oil
  • 1 small onion, thinly sliced (1 cup)
  • 3 cups firmly packed roasted vegetables

1. Heat oil in medium saucepan over medium-high heat. Add onion, cook 7 to 9 minutes, or until just beginning to brown.

2. Add vegetables and 2 cups water, and bring mixture to a simmer. Reduce heat to medium, and cook 15 minutes. Cool to room temperature, then purée until smooth. Add more water, if desired, and reheat before serving.

September 2013 p.65

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