Recipes

Roasted Vegetable Soup (Chunky)

Name: Roasted Vegetable Soup (Chunky)
Ingredients: 1 cup vegetable broth (can substitute chicken broth); 3/4 cup roasted vegetables (suggested: brussels sprouts, zucchini, broccoli, cauliflower, yellow or orange bell pepper, onion); 1/4 lb chicken (pre cooked, can substitue tofu); 1/4 cup cabbage (can substiture pre-packaged organic coleslaw mix); salt & pepper (to taste); wedge lime; cilantro (to taste)

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What a delicious way to get your veggies in!

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Servings Serving

Cal 1037 kcal

Protein 0.2 g

Carbs 4 g

Fat 113 g

Added Sugar 3 g

No. of Servings

Ingredients

▢ 1 cup vegetable broth (can substitute chicken broth)
▢ ¾ cup roasted vegetables (suggested: brussels sprouts, zucchini, broccoli, cauliflower, yellow or orange bell pepper, onion)
▢ ¼ lb chicken (pre cooked, can substitue tofu)
▢ ¼ cup cabbage (can substiture pre-packaged organic coleslaw mix)
▢ salt & pepper (to taste)
▢ wedge lime
▢ cilantro (to taste)

Instructions

Roast vegetables at 350º for 20-30 minutes or until soft.
Put broth, roasted vegetables, cooked chicken or tofu, and cabbage or coleslaw mix in a large pan and warm to simmer, 15-20 min to let all the flavors combine, and salt and pepper to taste.
When serving, add a squeeze of lime and some chopped cilantro. If you like your soup with more broth, feel free to add more along the way it will stretch the meal out even further!