Roastedvegetablerosemarychickensoup Recipes

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EASY HEALTHY ROASTED VEGETABLE SOUP



Easy Healthy Roasted Vegetable Soup image

This Easy Healthy Roasted Vegetable Soup is a simple healthy soup recipe that's packed with freshly roasted seasonal vegetables! It's quick and easy to make!

Provided by Chrissie (thebusybaker.ca)

Categories     Appetizer     Dinner     Side Dish     Soup

Time 1h15m

Number Of Ingredients 13

1 eggplant, cut in half and remove stem
1/2 head cauliflower, cut into large florets
2 onions, quartered
2 red bell peppers, halved
4 cloves garlic, peeled
3 large tomatoes, quartered
1 medium zucchini, cut into large chunks
5 large carrots, peeled and roughly chopped
2 tablespoons olive oil
salt and pepper, to taste
5 cups chicken or vegetable stock
1 cup full fat coconut milk (or half and half, if you prefer)
your favourite dairy-free or dairy yogurt and fresh herbs for serving

Steps:

  • Preheat your oven to 400 degrees Fahrenheit and line to large baking sheets with parchment paper.
  • Add the eggplant, cauliflower, onions, peppers, garlic, tomatoes, zucchini, and carrots to the baking sheets, making sure they're in a single layer.
  • Drizzle the olive oil over top and sprinkle with salt and pepper.
  • Roast at 400 degrees Fahrenheit for about 35-40 minutes, or until the carrots are tender when pierced with a fork and the vegetables are beginning to brown slightly.
  • Add all the roasted vegetables and their juices to a large pot over medium heat and add the stock.
  • Allow the mixture to come to a low boil and reduce the heat until the mixture begins to simmer.
  • Simmer for about 10-15 minutes and then turn off the heat.
  • Add the coconut milk (or half and half) and puree until smooth.
  • Serve with a dollop of your favourite yogurt and some fresh herbs for garnish.

Nutrition Facts : ServingSize 1 serving, Calories 221 kcal, Carbohydrate 24 g, Protein 8 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 5 mg, Sodium 269 mg, Fiber 6 g, Sugar 12 g

ROASTED ROSEMARY CHICKEN AND VEGETABLES



Roasted Rosemary Chicken And Vegetables image

Chicken and vegetables roasted with a rosemary, balsamic vinegar marinade.

Provided by Sandy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 11

⅓ cup olive oil
⅓ cup balsamic vinegar
1 tablespoon dried rosemary
½ teaspoon crushed red pepper flakes
1 clove garlic, minced
4 skinless, boneless chicken breasts
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small red onion, quartered
3 carrots, cut into 1 inch pieces
1 eggplant, cut into 1/2 inch cubes

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with aluminum foil, and coat with cooking spray.
  • In a large bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic. Place chicken in the bowl, and marinate 5 minutes. Transfer to a baking dish, reserving marinade in the bowl.
  • Place green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, and toss to coat. Arrange in a single layer on the prepared cookie sheet.
  • Place the chicken and vegetables in the preheated oven. Bake chicken for 20 minutes, or until juices run clear. Bake the vegetables for 35 minutes, or until the edges of the vegetables brown.

Nutrition Facts : Calories 380.9 calories, Carbohydrate 21 g, Cholesterol 67.2 mg, Fat 21.6 g, Fiber 7.7 g, Protein 27.3 g, SaturatedFat 3.4 g, Sodium 101.7 mg, Sugar 11 g

ROASTED VEGETABLE SOUP



Roasted Vegetable Soup image

Provided by Ina Garten

Time 13h15m

Yield 3 to 4 servings

Number Of Ingredients 22

3 to 4 cups chicken stock, preferably homemade, recipe follows
1 quart Roasted Winter Vegetables, recipe follows
Kosher salt and freshly ground black pepper
3 (5-pound) roasting chickens
3 large yellow onions, unpeeled, quartered
6 carrots, unpeeled, halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled, cut in 1/2, optional
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled, cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 pounds), peeled and seeded
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • In a large saucepan, heat 3 cups of chicken stock. In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
  • Preheat the oven to 425 degrees F.
  • Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
  • Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
  • Sprinkle with parsley, season to taste, and serve hot.

ROASTED CHICKEN AND VEGETABLE SOUP



Roasted Chicken and Vegetable Soup image

My favorite comfort food on a cold day. It makes your house smell amazing! It makes a huge batch, however can be 1/2ed or doubled easily depending on your groups size. You can used leftover turkey or rotisserie chicken too, great way to use up leftover meats and veggies. I serve this with my Loaded Foccacia Bread and everyone's happy! I made the seasoning amounts a little vague because you should taste the soup as you season so it works according to your tastes.

Provided by startnover

Categories     Stocks

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 12

4 quarts water
1/3 cup chicken base
3 cups cubed leftover roasted chicken
2 -3 cups chopped celery
2 small chopped onions
2 cups chopped baby carrots
1/3 small sweet red pepper, chopped
16 ounces cavatappi pasta (I never substitute this one because it traps all the juice and veggies making it a very hearty soup)
1/2 teaspoon ground pepper
1 -2 teaspoon poultry seasoning
1 -2 teaspoon ground sage
salt

Steps:

  • Place water in a large pot. Add the chicken base and stir well.
  • Add all vegetables and turn on medium heat, bringing to a boil.
  • Turn down to a simmer.
  • Cook for about 30 minutes add seasoning and bring back to a boil.
  • Dump in pasta and cook till tender/firm.
  • Add the diced chicken and cook about 5 more minutes.
  • Freezes well.

Nutrition Facts : Calories 236.5, Fat 1, SaturatedFat 0.2, Sodium 120, Carbohydrate 48.2, Fiber 3.2, Sugar 3.9, Protein 8.1

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