Roast Vegetable Soup (Whole 30)
Servings 10 servings
Calories 93kcal
Ingredients
- 2 Potatoes peeled and diced
- 1 Fennel Bulb chopped
- 4 Carrots peeled and cut into coins
- 1 Zucchini Squash chopped
- 2 tablespoons Olive Oil divided
- 4 cloves Garlic minced
- 1 Onion diced
- 4 stalks Celery chopped
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 28 ounce can Fire Roasted Diced Tomatoes
- 6 cups Vegetable Broth or chicken broth
Instructions
- Heat your oven to 500°F.
- Toss the potatoes, fennel, carrots, and zucchini in 1 tablespoon olive oil.
- Spread the vegetables in a single layer on a baking sheet. Roast 15-20 minutes, turning once, until the vegetables begin to caramelize.
- Heat the remaining oil in a large soup pot set over medium heat.
- Add the garlic, onion, and celery. Cook 6-8 minutes, or until softened.
- Stir in the spices. Add the roast vegetables, tomatoes, and broth.
- Simmer 10 minutes, or until all the vegetables are cooked through.
- Season to taste with salt and pepper.
Nutrition
Serving: 1serving | Calories: 93kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 599mg | Potassium: 436mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4463IU | Vitamin C: 17mg | Calcium: 40mg | Iron: 1mg