fbpx

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.

Calories: 310

Fat: 23 g

Trans Fat: 3 g

Cholesterol: 0 mg

Sodium: 320 mg

Carbohydrates: 24 g

Fiber: 5 g

Sugars: 8 g

Protein: 2 g