I normally post an (Almost) Grownup Lunchbox idea on Sundays, but this recipe is perfect to prepare on a chilly Sunday afternoon in the fall. Don’t worry – a lunchbox creation is on its way for Monday. 🙂
Zesty Roasted Vegetable Soup
This veggie-filled broth beats canned soup by a landslide! It’s fresh and hearty without being heavy. Not to mention, it pairs perfectly with multigrain toast.
This recipe takes a bit of time to prepare, but I whipped up enough for the entire week. I appreciated popping soup in the microwave for a minute to eat before rushing to class and meetings.
Prep time: 45 minutes
Makes 6-8 servings
(*Note: the vegetable measurements are rough estimates.)
- 1 medium sweet potato, quartered
- 1/3 cup diced zucchini
- 1/3 cup diced yellow squash
- 1/3 cup eggplant
- 1/2 can canned diced tomatoes
- 1/4 cup sliced carrots
- 1/4 cup diced onion (red or white)
- 1/2 cup garbanzo beans
- 1 box low-sodium or no-salt-added chicken stock or broth
- 1 cup whole-wheat pasta (any shape)
- Extra-virgin olive oil (2 tablespoons for roasting veggies, 1 tablespoon for sautéing carrots and onions)
- Dashes of pepper, chili powder, garlic powder, cumin and salt (about a teaspoon of each)
- Heat oven to 500 degrees Fahrenheit. Arrange garbanzo beans and all veggies EXCEPT carrots, tomatoes and onions on a cookie sheet. Toss with two tablespoons oil. Season with spices.
- Put pan in the oven and roast the veggies for about 15 minutes.
- While veggies are roasting, heat one tablespoon oil in a large pot on medium-high heat. Add onion and carrots and sauté for five to seven minutes.
- Add stock or broth to the pot and bring to a boil. Cook on medium heat until the veggies in the oven are finished roasting (about five to 10 minutes).
- Remove veggies from the oven. Let cool for five minutes while you add the tomatoes and pasta to the pot. Cook for five minutes.
- Add roasted veggies to the stock ans simmer on low heat for an extra 10 minutes.
- Taste the broth and add more spices if desired.
- Remove from heat, pour into a bowl and eat! Dip some toasty bread in the broth if you wish.
- Do you make homemade soup in the chilly months?
- What is you favorite soup recipe?