Roasted Vegetable Soup

75 MINS | 4 SERVINGS

INGREDIENTS

1 cup carrots, peeled, chopped

2 cups zucchini, medium, chopped

2 red peppers, chopped

1 onion, medium, chopped

3 cloves garlic, chopped

1 lemon, juiced and zested

2 Tbsps olive oil

2 cups frozen cauliflower rice, defrosted

15oz can chickpeas, drained and rinsed

1 tsp dry oregano

1 tsp dry basil

½ tsp black pepper

¼ tsp salt

3 cups vegetable stock, reduced sodium

4 cups spinach

DIRECTIONS

1. Preheat oven to 400°F

2. Chop carrots, zucchini, pepper, onion, and garlic.

3. Zest and juice lemon.

4. Toss carrots, zucchini, and pepper with half of the olive oil. Transfer to a parchment lined baking sheet. Roast in oven for about 20 minutes.

5. Heat the remaining olive oil in a large pot over medium heat. Add the onion and sauté until slightly translucent, about 3 minutes. Add the cauliflower, garlic, and chickpeas and cook for an additional minute.

6. Add the oregano, basil, salt, and pepper and cook for an additional minute before adding the roasted vegetables to the pot. Stir to combine. Pour in the vegetable stock. Bring to a boil and then reduce to a simmer. Cook uncovered for 30 minutes.

7. Add the spinach and simmer for another 5 minutes. Stir in the lemon juice and zest and serve.

NUTRITION INFORMATION PER SERVING

Protein 9g

Total Fat 9g

Carbs 33g

Calories 234kcal

Fiber 10g

Sodium 435mg

Saturated Fat 1.2g

Fruits 0.25 servings

Vegetables 3 servings

Sugar 11g