Slow Roasted Vegetable Soup
140 mins (prep 20, cooking 120)
13 ingredients
6 servings
The vegetables become really intensely flavoured, sweeter and more mellow. It's lovely served for lunch on a biting cold day with a big chunk of bread and some cheese. Alternatively you can tart it up for a dinner party by topping it with crispy bacon pieces, some crumbled cheshire cheese or herby croutoms.

Categories:  served-hot , seasonal , <-4-hours , soups-&-stews , oamc~freezer~make-ahead , time-to-make , european , winter , presentation , main-dish , fall , number-of-servings , potato , vegetarian , squash , vegetable , yam~sweet-potato ,
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Serving Size (151.15 g)
Servings 6
Amount per Serving
Calories 96.24 Calories from Fat 24.21
% Daily Value *
Total Fat 2.69g 24.82%
Saturated Fat 0.38g 11.48%
Trans Fat 0.0g %
Cholesterol 0.25mg 0.49%
Sodium 53.89mg 13.47%
Total Carbohydrate 17.27g 34.54%
Dietary Fiber 3.26 g 78.25%
Sugars 5.5 g %
Protein 2.17g 25.99%
Vitamin A 15877.9IU% Vitamin C 17.71mg%
Calcium 51.09mg% Iron 0.77mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
sweet red peppers, fresh rosemary, fresh ground black pepper, low-fat