Zesty Roasted Vegetable Soup

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.)

Ingredients:

  • 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)

Steps:

  1. 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.
  2. Put pan in the oven and roast the veggies for about 15 minutes.
  3. 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.
  4. 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).
  5. Remove veggies from the oven. Let cool for five minutes while you add the tomatoes and pasta to the pot. Cook for five minutes.
  6. Add roasted veggies to the stock ans simmer on low heat for an extra 10 minutes.
  7. Taste the broth and add more spices if desired.
  8. Remove from heat, pour into a bowl and eat! Dip some toasty bread in the broth if you wish.

Questions:

  1. Do you make homemade soup in the chilly months?
  2. What is you favorite soup recipe?

Related Posts:

What I Ate Wednesday (WIAW) #2

(Almost) Grownup Lunchbox Series: Sweet Mediterranean Turkey Sandwich

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One thought on “Zesty Roasted Vegetable Soup

  1. Pingback: Thanksgiving Leftovers: Three Ways Reinvent a Sweet Potato « Hungry Gator Gal

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