8
Serves
Preparation time: 25 minutes
Cooking time: 40 minutes
The deeply colored vegetables in this soup are not only high in fiber but contain a wide variety of nutrients. You’ll benefit from a number of potent, disease-fighting carotenoids, such as beta-carotene and lycopene. If you don’t have all the vegetables in the recipe, substitute whatever is in the fridge—carrots, beans, or broccoli—any vegetable that will hold its shape when cooked.
1 tablespoon olive oil
5 garlic cloves, peeled
2/3 pound (350 grams) all-purpose potatoes, unpeeled and diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2 teaspoon chopped fresh rosemary
1 zucchini, halved lengthwise and cut into 1/2-inch (1-centimeter) chunks
1 red onion, cut into 1/2-inch (1-centimeter) chunks
1 1/2 cups carrot juice
1 1/2 cups roma tomatoes, diced
1 teaspoon fresh tarragon
1. Preheat the oven to 450°F (230°C). Combine the oil and garlic in a roasting pan and roast until the oil begins to sizzle, 5 minutes. Add the potatoes, peppers, and rosemary and toss to coat. Roast until the potatoes begin to color and soften, 15 minutes. Add the zucchini and onion and roast until the zucchini is tender, 15 minutes.
2. Once the vegetables are done, place the carrot juice, tomatoes, and tarragon in a large saucepan and bring to a boil. Spoon the roasted vegetables into the saucepan and stir to combine.
3. Pour 1/4 cup hot water into the roasting pan and stir, scraping up any browned bits that have stuck to the bottom of the pan. Pour the juices into the saucepan and cook for about 2 minutes, or until heated through. Divide the soup among serving bowls and serve hot. One serving is 1/8 of the soup.
Per serving: 168 calories, 6 g protein, 24 g carbohydrates, 6 g fiber, 5 g total fat, 1 g saturated fat, 59 mg sodium.