Roasted Vegetable Soup, 3 Ways
Original recipe yields 2 servings
Try these variations:
Roasted butternut squash and carrots with Parmesan cheese and sage.
Roasted red bell peppers and cherry tomatoes with goat cheese and chives.
146 calories; protein 6.1g 12% DV; carbohydrates 12.6g 4% DV; fat 9.2g 14% DV; cholesterol 7.4mg 3% DV; sodium 296.4mg 12% DV. Full Nutrition