Inside the Rustic Kitchen · by Emily
Easy Roasted Vegetable Soup
NUTRITION · PER SERVING95M COOK
CAL 14%·PRO 9%
CARBS 31G44% OF CAL
8G FIBER0G ADDED12G INTRINSIC11G OTHER12G TOTAL SUGAR
FAT 18G57% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted autumn vegetables blended into a cozy soup with garlic and thyme, finished with Pecorino cheese. Earthy, warming, and best with crusty bread.
mainmediterraneansoup🍲 stockpot🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 red bell pepper
- 1 lb (450g) Butternut squash ((about 2.5 cups))
- 1 leek
- 1 red onion
- 1 small/medium eggplant (aubergine)
- 5 cloves of garlic
- 4 1/4 cups (1 litre) vegetable stock
- 3-4 sprigs thyme leaves (plus extra for garnish)
- 5 tablespoons olive oil
- Pecorino Toscano cheese (for serving (optional))
- Salt and pepper
At a glance
PER SERVING · TIME 95M
CAL 14%·PRO 9%
CARBS 31G44% OF CAL
8G FIBER0G ADDED12G INTRINSIC11G OTHER12G TOTAL SUGAR
FAT 18G57% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 15m
- Sodium
- 943mg
- Total sugar
- 12g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 946mg
- Calcium
- 77mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 943MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.