From the Be Well Kitchen:
Hearty Roasted Vegetable Soup

Roasted Vegetable Salad
By Be Well Health Coach Courtney Blatt

One of my favorite weekend activities is visiting my local farmer’s market first thing Saturday morning. Not only do I love supporting the farmers but I can actually taste the difference. My meals are fresher and taste better than when I buy them at my local supermarket.

Each week, I stock up on vegetables based on what’s in season to use in a big soup. It’s perfect for lunch, a snack or even an appetizer before dinner. It takes a bit of time to chop the vegetables and roast them, but it makes enough for several meals. Today I even made a delicious salad with some of the extra roasted vegetables by adding nuts, avocado and a little olive oil for lunch.

Vegetable Soup Recipe:

  • Choose your favorite seasonal vegetables
  • Make spice mix
  • 14oz. Low-sodium, organic chicken broth

Vegetables:

  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Green Bell Pepper
  • 4 Large Carrots
  • 1 Large Eggplant
  • 1 Large Onion
  • 3 Zucchinis
  • 3 Tomatoes
  • 4 Cloves of garlic
  • ¼ cup of Olive Oil

Spice Mix:

  • 1 TBSP each: garlic powder, onion powder, salt, dried basil, dried parsley
  • 1 TSP of pepper

Preheat oven to 400.

Wash and chop all vegetables into 1 inch pieces. Add all the vegetables to a large bowl. Add the olive oil, toss to coat the veggies. Spread the vegetables evenly on baking sheets and sprinkle spice mixture over vegetables. Roast in the oven for 30 minutes. Check frequently & flip to make sure they get browned on both sides.

In a Vitamix or blender, add the roasted vegetables along with the chicken broth. If using a Vitamix, use the soup setting and it will be ready in no time! If using a blender, once the soup is well blended, transfer to a pot and heat. It tastes great hot or cold. ENJOY!

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  • diane johnston

    Yummy!

  • Jess James

    Tried it and loved it , thanks