Harvest Roasted Vegetable Comfort Soup

By: Team Reboot
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Ingredients:

  • 4 cups (1000 ml) leftover Roasted Veggies
  • 32 oz (1000 ml) Low sodium Vegetable Broth (or homemade)
  • 1 large Green Apple – chopped (peel, optional)
  • 2 cloves Garlic – 1 minced, 1 chopped
  • 2-4 ounce Water
  • 1/4 cup (35 ml) Olive Oil
  • 2 tbsp Olive Oil
  • Sea Salt and fresh ground Pepper to taste
  • 1/2 tsp dried Basil to taste
  • 1/2 tsp dried Thyme to taste

Directions:

  1. Add roasted veggies, 1/2 cup broth, water, to blender and puree until thick and smooth.
  2. Add more water as needed to desired texture.
  3. In the meantime, place 2 tbsp olive oil in pot and heat on low-medium.
  4. Add chopped garlic, stir, then add puree veggies.
  5. Add remainder of broth and apples, increase heat to medium.
  6. Simmer until apples are a little tender, about 5 minutes.
  7. Ladle apples with some soup out of pot and add to blender – puree with minced garlic.
  8. Return apple-soup puree and stir.
  9. Cover and simmer on low until heated through, approximately 8-10 minutes.
  10. Serve and enjoy.
  • Nutrition per serving:
  • Calories310
  • Fat23 g
  • Saturated Fat3 g
  • Cholesterol0 mg
  • Sodium320 mg
  • Carbohydrates24 g
  • Fiber5 g
  • Sugars8 g
  • Protein 2 g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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