Roasted Vegetable Soup

By author photo Jenny Craig Team

vegetarian · 10 Oct 18

Serves: 4

You will need:

  • 1 small eggplant, roughly chopped
  • 1 large zucchini, roughly chopped
  • 1 large red capsicum, roughly chopped
  • 1 medium onion, roughly chopped
  • 3 large ripe tomatoes, roughly chopped
  • Extra virgin olive oil spray
  • 2 large garlic cloves
  • 1 tsp dried herbs or spices eg. basil, oregano, parsley
  • 2 cups reduced salt chicken or vegetable stock
  • 4 tbsp fat free Greek yoghurt
  • Fresh herbs for garnish

Method:

  1. Pre-heat oven to 180°C (160°C fan forced).
  2. In a roasting pan, place eggplant, zucchini, capsicum, onion and tomatoes.
  3. Add garlic cloves to the pan. Spray vegetables with oil and sprinkle over herbs.
  4. Roast for 20-30 minutes, until the vegetables begin to brown.
  5. Remove the skins from the garlic cloves. Transfer contents of the roasting pan to a saucepan and add the stock – you can add more or less stock to alter the consistency, depending on your preference. Bring the contents to the boil and then reduce to a simmer.
  6. Place in a food processor and blend until smooth. Serve into bowls and garnish with a dollop of yoghurt and a sprinkle of fresh herbs.

Jenny Craig Client Information

Grocery count (per serve): Free Food recipe

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