Creamy Vegetable Soup
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By Jillian Graham
Creamy Vegetable Soup
6 steps
Prep:25minCook:40min
Updated at: Wed, 10 Jan 2024 18:10:27 GMT
Nutrition balance score
Great
Glycemic Index
33
Low
Glycemic Load
6
Low
Nutrition per serving
Calories136.8 kcal (7%)
Total Fat6.7 g (10%)
Carbs17.2 g (7%)
Sugars8.8 g (10%)
Protein4 g (8%)
Sodium182.5 mg (9%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
6roma tomatoes
halved
4carrots
large, halved
1red pepper
halved
1yellow onion
big, cut into quarters
2garlic bulbs
tops cut off
1yellow zucchini
big, sliced
1green zucchini
big, sliced
2 Tbspolive oil
salt
to taste
pepper
to taste
2 tspdried basil
1 tspitalian seasoning
1 tspdried oregano
2 ½ cupswater
boiling
1 cupmilk
or coconut milk
basil
Instructions
Step 1
Put all the veggies into a cookie sheet.
Step 2
Cover with the olive oil and seasonings generously
Step 3
Roast in the oven for 30 minutes or until lightly brown and crispy at 375
Step 4
Add all the veggies to a blender with the water
Step 5
Blend, put back onto stove for heat and season more if needed
Step 6
Garnish with coconut milk and basil, enjoy.
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