Roasted Russet & Sweet Potato Onion Soup
Rating:
FatSecret Members Average Rating
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by member: lisa_h55
Roasted Russet & Sweet Potato Onion Soup
Roasted veggies give this soup a wonderful flavor.
Ingredients
Directions
- Cut vegetables into large chunks and spread on a baking sheet.
- Brush with olive oil. Sprinkle with rosemary, oregano and paprika.
- Roast at 400 °F (200 °C) for one hour.
- Combine vegetables and remaining seasonings in a blender with enough water to blend.
- Transfer to soup pot and add additional water to reach desired consistency.
- Bring to a boil, then reduce heat and simmer, covered for at least 2 hours.
47 members have added this recipe to their cookbook.
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It is a slightly sweet, fragrant, and tasty snack.
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Slightly sweet, delicious, and moist.
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Delicious and easy recipe.
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Tasty, moist and no refined sugar added.
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Nutritional Summary:
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There are 88 calories in 1 serving of Roasted Russet & Sweet Potato Onion Soup.
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Calorie Breakdown: 20% fat, 71% carbs, 9% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
367 kj
88 kcal
Protein
2.04g
Carbohydrates
16.2g
Sugar
1.92g
Fat
2.05g
Saturated Fat
0.33g
Polyunsaturated Fat
0.345g
Monounsaturated Fat
1.296g
Cholesterol
0mg
Fibre
2.1g
Sodium
445mg
Potassium
345mg
Calorie Breakdown:
Carbohydrate (71%)
Fat (20%)
Protein (9%)
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*Based on an RDI of 2000 calories
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