Roasted Root Vegetable Soup Recipe
Recipe By Diabetes Food Hub
Roasting the vegetables in this recipe helps to maximize the flavor of the soup. Whats more-all of these veggies are abundant and available during the winter months. Find this recipe and more in the diabetes cookbook. To order dierctly from the american diabetes association, click here.
3.9
18 Rating -
Rate
Non Vegdiet
1hr 20minstotal
20minsPrep
1hr Cook
1hr 20m.total
20m.Prep
1hr Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Root Vegetable Soup Recipe
- 0.13 tablespoon Extra virgin olive oil
- 0.13 Onion
- 0.13 Red bell pepper
- 0.13 Green bell pepper
- 1/2 Garlic clove
- 0.13 tablespoon Tomato paste
- 0.13 teaspoon Spanish saffron threads
- 0.13 cup Uncooked quinoa
- 1/4 cup Low sodium chicken broth
- 0.13 Canned diced tomatoes
- 0.03 teaspoon Coarse salt
- 0.13 pound Wild, never frozen, large shrimp, peeled and deveined
- 0.13 pound Calamari rings
- 0.38 tablespoon Flat leaf parsley
- 0.13 Lemon
Nutrition
value
value
310
calories per serving
12 g Fat25 g Protein23 g Carbs6 g FiberOther
Current Totals
- Fat12g
- Protein25g
- Carbs23g
- Fiber6g
MacroNutrients
- Carbs23g
- Protein25g
- Fiber6g
Fats
- Fat12g
Vitamins & Minerals
- Calcium122mg
- Iron4mg
- Vitamin A609mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B9105mcg
- Vitamin B121mcg
- Vitamin C67mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium83mg
- Manganese< 1mg
- Phosphorus252mg
- Selenium34mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Diabetes Food Hub