Ingredients
- 2 cups carrots, chopped
- 2 cups bell peppers, chopped
- 2 cups zucchini, chopped
- 1 cup onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 4 cups vegetable broth
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, toss the chopped vegetables with olive oil, thyme, rosemary, salt, and pepper until well-coated.
- Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through until golden brown.
- In a large pot, bring the vegetable broth to a simmer. Add the roasted vegetables and cook for an additional 5-10 minutes.
- Use an immersion blender to blend until smooth, or leave it chunky if preferred. Taste and adjust seasoning.
- Serve hot, garnished with fresh parsley.
Notes
- You can adjust the seasoning to your preferences.
- This soup can also be frozen for up to 3 months.
- For additional texture, add a handful of cooked quinoa or rice before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 6g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
