Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (36)
Roasted Vegetable Soup Recipe
NUTRITION · PER SERVING50M COOK
CAL 12%·PRO 13%
CARBS 24G40% OF CAL
4G FIBER9G SUGAR11G OTHER
FAT 14G52% OF CAL
4G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming roasted vegetable soup with caramelized sweet potato, bell pepper, and carrot, finished with a sprinkle of parmesan. Comfort in a bowl for cooler months.
mainbritishsoup🥄 saucepan🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large sweet potato (peeled and chopped into chunks)
- 1 red bell pepper (deseeded and chopped into chunks)
- 1 yellow bell pepper (deseeded and chopped into chunks)
- 2 medium carrots (peeled and chopped)
- 3 cloves garlic (left in the skin)
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp ground cumin
- ½ tsp paprika
- 1 red onion (peeled and chopped into wedges)
- 1 litre (4 1/4 cups) vegetable stock ((use vegetable bouillon for gluten-free))
- 35 g (1/3 cup) grated parmesan
- 2 tbsp grated parmesan
- a few sprigs of fresh thyme
At a glance
PER SERVING · TIME 50M
CAL 12%·PRO 13%
CARBS 24G40% OF CAL
4G FIBER9G SUGAR11G OTHER
FAT 14G52% OF CAL
4G SAT11G 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
- 10m
- Cook
- 40m
- Sodium
- 1232mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 546mg
- Calcium
- 159mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1232MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.