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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cuisine: Cuban
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 323
% Daily Value**
Total Fat 12g
18%
Saturated Fat 2g
2%
Unsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 1186mg
49%
Total Carbohydrate 49g
16%
Dietary Fiber 5g
20%
Sugars 11g
Protein 7g
Vitamin A  183%Vitamin C  98%
Calcium  7%Iron  16%
Potassium  34%Vitamin E  13%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Herb Roasted Vegetable Soup

Recipe Tags: Soup Recipes

Date Added: June 11, 2009

Ingredients:

1 Sweet Potato peeled
3 White Potatoes washed and in 1/4&
6 teaspoons Garlic whole and unpeeled
8 Shallots whole and unpeeled
1 Red Bell Pepper whole
1 Green Bell Pepper whole
1/2 Teaspoon Fresh Thyme Leaves finely chopped
1/4 Cup Olive Oil light
8 Plum Tomatoes cut in half and seeded
1 Quart Vegetable Stock (up to 2)
1 Bunch Fresh Mint Leaf minced
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Directions:

1. In a bowl coat all vegetables, except tomatoes with olive oil and sprinkle with thyme.

2. Toss until well coated, season with salt and pepper, and arrange in a pan.

3. Arrange tomatoes in a separate pan, coat with thyme and oil.

4. Roast vegetables at 375F until tender, but not falling apart - the tomatoes for 20 min and the other vegetables for 35 minutes Remove from oven and drain of oil.

5. Seed, peel, and slice the peppers. Peel the shallots and garlic.

6. Keep warm. Heat vegetable stock; season with salt and pepper.

7. Divide vegetables in equal portions among 6 bowls, making sure each bowl gets some of everything.

8. Ladle one cup of hot stock over and top with finely chopped fresh mint.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 183% of your daily recommended intake per serving. This recipe is high in Vitamin C with 98% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Tomato, Potato, Garlic, Olive Oil allergies.
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