1 tsp herbs de provence (or your favorite dried herb blend)
Water (if needed. Start with 1 cup)
Juice of 1 lemon
Optional toppings
olive oil
toasted almonds
Chopped fresh parsley
Instructions
Preheat oven to 400 degrees.
Place all the vegetables on a large baking sheet. Drizzle with olive oil. And sprinkle with a healthy dose of salt and pepper. Toss the veggies with your hands to coat them in the oil and seasoning.
Roast the veggies for 30-35 minutes until crisp and tender.
Place the roasted veggies in a large stock pot or dutch oven over high heat.
Add the vegetable broth and herbs de provence.
Bring mixture to a boil and then let it simmer for 10 minutes.
Puree the soup using an immersion blender, food processor, or regular blender until it reaches a smooth consistency. You could also leave the soup chunky.
Add water if needed until the soup reaches your desired consistency.
Add the lemon juice and stir to combine.
Give the soup a taste and add salt and pepper if necessary.
Ladle the soup into bowls. Drizzle with a touch of olive oil and sprinkle with chopped toasted almonds and fresh parsley, if desired.
Notes
Serving size: 1 ½ cups (without optional toppings) Nutrition Information (per serving) from Caloriecount.about.com Calories: 110 Fat: 2.6g Carb: 20.5 Fiber: 6g Protein: 3g Sugar 9.4g Sodium: 578mg Weight Watchers Points (calculated on member website) WW: 2 Points Plus
Recipe by Destination Delish at https://www.destinationdelish.com/roasted-8-vegetable-soup/