Roast Zucchini Soup Recipe

Looking for an easy Roast Zucchini Soup recipe? Learn how to make Roast Zucchini Soup using healthy ingredients.


Submitted by thrillseeker2max

Makes 7 servings



Roasted Zucchini and Eggplant Soup

Recipe Ingredients for Roast Zucchini Soup

8 medium Squash, Summer, Zucchini, Includes Skin
1 eggplant, peeled (yield from 1-1/4 lb) Eggplant
1 medium (2-1/2" dia) Onions
16 oz Cauliflower
5 clove Garlic
4 1tsp Olive Oil

Recipe Directions for Roast Zucchini Soup

Chop zucchini in half and rough chop all other veggies. Mix in olive oil. Salt and Pepper to taste. Roast veggies and garlic at 425 degrees for 35-45 minutes. Add all roasted veggies to large pot with 3-4 cups water and blend. (Add additional water if needed to thin soup.)
Categories

Vegetables, Soup

Nutrition Facts
Serving Size 374.7g
Amount Per Serving
Calories
99
Calories from Fat
29
% Daily Value*
Total Fat
3.2g
5%
Saturated Fat
0.5g
2%
Trans Fat
0.0g
Sodium
44mg
2%
Potassium
965mg
28%
Total Carbohydrates
16.8g
6%
Dietary Fiber
6.6g
26%
Sugars
7.7g
Protein
5.0g
Vitamin A 9% Vitamin C 119%
Calcium 6% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
83% confidence
A
  Good points
  • Low in sodium
  • Very high in dietary fiber
  • Very high in manganese
  • High in magnesium
  • High in phosphorus
  • Very high in potassium
  • High in riboflavin
  • High in thiamin
  • Very high in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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