Sunday, November 30, 2008

Roasted Veggie Soup

Yum! Super easy. This really doesn't need to be measured per se, unless you are counting calories.

1 sweet potato (350 grams)
150 grams frozen cauliflower
85 grams frozen carrots
2 cups vegetable broth
cooking spray, salt and pepper.

Preheat oven to 400.
Peel and chunk the sweet potato. Place all veggies on a cookie sheet and spritz with cooking spray. Sprinkle with salt and pepper.
Roast the veggies until they are tender and have a golden brown tinge to the edges. Like this:

Then put the veggies in a blender, add the vegetable broth and puree until smooth. Voila! You have soup. This made about 3 cups of soup for me.

Served with a dollop of Fage yogurt.

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