Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 5 cloves garlic, peeled
- 350grams potatoes, peeled and diced
- 2 capsicum, deseeded and diced. you may use red, green or yellow.
- 1 zucchini, diced
- 1 1/2 cup carrot juice
- 425grams canned diced tomatoes
- 1tablespoons Italian seasoning
Nutrition per serving
612kJ / 146Cal
612 Kilojoules or 146 Calories
7% of daily energy intake*
Protein
4.3grams
Fat
4.9grams
Carbs
18.6grams
Sugars
11.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A nourishing Mediterranean soup filled with caramelized flavours from the roasted vegetables.
Method
Step 1 of 3
Preheat oven to 230°C/210°C fan-forced. In a baking sheet, combine olive oil, garlic, potato, capsicum. Mix well and roast for 15 minutes. Add the zucchini and roast until the zucchini is tender, about 15 minutes.
Step 2 of 3
In a medium saucepan, combine the carrot juice, tomatoes and Italian seasoning and bring to a boil over medium heat.
Step 3 of 3
Spoon the roasted vegetable mixture into the saucepan. Make sure to scrape up any browned bits that cling to the pan. Pour the pan juices into the saucepan. Cook until heated through, about 2 minutes.
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