Roasted Vegetable Soup - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Looking forward to having some delicious dinner tonight? Then check out this creamy soup made using roasted vegetables!
Ingredients
- 2 tablespoons olive or vegetable oil
- 1 teaspoon dried rosemary leaves, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups sliced zucchini
- 1 sweet onion, halved lengthwise, sliced
- 1 medium red bell pepper, coarsely chopped
- 1 (8-oz.) pkg. fresh whole mushrooms
- 3 garlic cloves, minced
- 1 (14 1/2-oz.) can ready-to-serve chicken broth
- 3/4 cup whipping cream
- 2 tablespoons chopped fresh parsley
Instructions
- Heat oven to 475 °F. In small bowl, combine oil, rosemary, salt and pepper; mix well. Set aside.
- In large resealable food storage plastic bag or bowl, combine zucchini, onion, bell pepper, mushrooms and garlic. Add oil mixture to bag; seal bag and mix well to coat vegetables. Remove vegetables from bag; place in single layer in ungreased 15x10x1-inch baking pan.
- Bake at 475 °F. for 30 minutes or until vegetables are golden brown and tender, stirring halfway through baking time.
- In large saucepan, combine roasted vegetables, broth, cream and parsley; mix well. Cook and stir over medium heat for 8 to 10 minutes or until thoroughly heated.
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