Ingredients
Scale
- 2 cups chopped carrots
- 2 cups chopped zucchini
- 1 diced red bell pepper
- 1 diced yellow onion
- 4 minced garlic cloves
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Chop the vegetables into bite-sized pieces and spread them on a baking sheet.
- Drizzle with olive oil, sprinkle with thyme, salt, and pepper; toss to coat evenly.
- Roast for 25-30 minutes until tender and lightly browned.
- In a large pot over medium heat, combine the roasted vegetables with vegetable broth.
- Simmer for an additional 10 minutes to meld flavors.
- Blend if desired for a creamier texture; serve hot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 160
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg