Roasted Vegetable Soup


Cooking time: 50 minutes
Preparation time: 20 minutes

Makes: 5 - 6 servings





  1. Peel squash, parsnips, carrots and onion.
  2. Cut all into 1 inch-thick slices.
  3. Coat a large baking pan with cooking spray and add vegetable slices.
  4. Bake 45 minutes, uncovered, in 375. deg.F oven.
  5. Put vegetables in soup pot and add bouillon. Mash with a potato masher.
  6. If you want a smoother texture, puree vegetables in batches in a blender.
  7. Heat vegetables and bouillon 15 minutes in large soup pot.

Based on a recipe my wife found in a Weight Watcher's cookbook.


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