Roasted Fall Vegetable Soup

  • prep: 15 min
  • cook: 0 hr
  • total: 15 min
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  • servings:
  • Summary

    This is an easy, hearty soup for the cooler fall weather.

    Ingredients

    • Roasted Fall Vegetables
    • 1 to 2 tablespoons freshly squeezed lemon juice (from 1/2 lemon)
    • Coarse salt and ground pepper
    • Bread or crackers, for serving (optional)

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 82 % Daily Value *
    • Total Fat: 1 g 0.8%
    • Saturated Fat: 0 g 0.01%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 29 mg 1.21%
    • Calcium: 23 mg 2.31%
    • Potassium: 8 mg 0.23%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.03%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 16 g %
    • Dietary Fiber: 3 g 11.37%
    • Sugar: 5 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 129.9%
    • Vitamin C 1.78%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables3
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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