GRILLED VEGETABLE SOUP


  • Servings : 4
  • Preparation : 15 minutes
  • Cook time : 1 hour 
  • Calories : 249 cal
  • Fat : 5 g
  • Carbohydrate : 42 g
  • Lipid : 5 g
  • Fiber : 8 g
  • Protein : 13 g
Potage aux légumes grillés de Isabelle Huot Docteure en nutrition

Ingredients

  • 1 liter (4 cups) of musk squash, peeled and diced
  • 500 ml (2 cups) of carrots, peeled and diced
  • 1 onion cut into dice
  • 15 ml (1 C . with sesame oil
  • 3 cloves of garlic
  • rosemary, to taste
  • 500 (2 cups) of chicken broth
  • 250 ml (1 cup) of Milk
  • 540 ml (1 preserves) of lenses


Steps

1 - Preheat the oven to 400 ° F.


2 - on a baking sheet, place a parchment paper. Then place the diced squash, carrot and onion.


3 - using A brush, distribute half of the sesame oil on the vegetables. Add a few rosemary rods to the baking sheet.


4 Pack the garlic cloves in aluminum foil then place the on the plate Cooking. Bake for 40 minutes


5 - once the vegetables grilled, remove from the oven then transfer them to a large cauldron. Add the rest of the sesame oil. Mix gently to slightly coat the vegetables of the fatty substances.


6 - unpack the garlic of aluminum foil. Put pressure on the pod to bring out the confit garlic. Add to the rest of the ingredients, in the cauldron


7 then add the chicken broth and the Milk. Bring to a boil.


8 - when the mud preparation, decrease the medium-low heat, add the lenses then simmer for about fifteen minutes .




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