Low Calorie Roasted Veggie Soup
I’ve been trying to eat meals that consist mostly of vegetables lately and with summer ending soup is pretty much all I crave. So I went digging through the veggie drawer to see what I could come up with. Here is my haphazard recipe. I went with Mexican-type flavors, but you could do Italian spices or curry. Root vegetables like carrots, potatoes and turnips would also be good.
The recipe essentially goes like this…season, roast, blend. Easy, right??
One red bell pepper, two zucchini, a yellow squash, big chunks of onion, a jalapeno and about a cup of cauliflower coated in olive oil, salt, pepper, cayenne pepper, garlic powder, and cumin and then roasted for about half an hour at 375F.
Once the veggies were tender I transferred them into my Magic Bullet blender (yes, I still think it’s the best thing ever!), added a little veggie stock (about half veggies, half stock) and whirred them up until smooth. Blend a can of diced tomatoes in the Magic Bullet as well and pour everything into a pot.
Simmer for 10 to 15 minutes, season a bit more if needed and then top with a drizzle of olive oil and cilantro.
I plugged this recipe into my calorie counter and people…it’s under 100 calories per serving. Why eat those little snack packs when you can have delicious, filling homemade soup loaded with good stuff.
It made about 4 servings and is perfect for freezing :)09.29.11 in food