A lowfat roasted veggie soup: vegan, gluten free, sugar free

roasted-vegetable-soupAbout 4:00 am this morning I went outside for a beautiful 4th quarter moon meditation, and the moon was straight overhead. I picked some fresh rosemary while I was out there and went inside to make a roasted veggie soup. OMG the soup: roast a rough chopped onion, carrot, medium potato, red pepper, yellow squash drizzled with oil and 1/2 tsp each rosemary, basil, tarragon, garlic powder, onion powder, chili powder, smoky paprika 400 degrees for 20-30 minutes (watch it, don’t burn.) Separate roasted veggies and chop small. Place in a blender the potato, the squash and half the onion. From a 32 oz carton of Swanson vegetable broth, add enough to blend into a gravy consistency. Heat the rest of the carton of broth, stir in the gravy and the chopped carrot, red pepper and remaining onion. Season to taste with pepper and Bragg’s liquid aminos. I also added a handful of green beans and 6 cherry tomatoes, chopped.

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