Roasting the onions, garlic, peppers, potatoes and zucchini caramelizes their natural sugars to bring out tantalizing sweetness. The pan juices, which contain minimal fat, are added to the roasted vegetable soup so you won’t lose a drop of Mediterranean flavour.
Preheat the oven to 450°F (230°C). Combine the olive oil and garlic in a roasting pan and roast until the oil begins to sizzle, about 5 minutes. Add the potatoes, peppers and rosemary, and toss to coat. Roast until the potatoes begin to colour and soften, about 15 minutes.
Add the yellow zucchini and the onion, and roast until the zucchini is tender, about 15 minutes.
In a medium saucepan, combine the carrot juice, tomatoes and tarragon and bring to a boil over medium heat. Spoon the roasted vegetable mixture into the saucepan.
Pour a little water into the roasting pan and stir, making sure to scrape up any browned bits that cling to the pan. Pour the pan juices into the saucepan. Cook until heated through, about 2 minutes, then serve.
173 calories 7 g protein 5 g total fat 1 g saturated fat 0 mg cholesterol 25 g total carbohydrate 13 g sugars 7 g fibre 61 mg sodium
*By using deeply coloured vegetable ingredients like carrot juice and fresh or canned tomatoes as the basis for soups, you’ll be getting a wide spectrum of nutrients and far less fat and sodium than from purchased chicken stock. And you’ll also benefit from a number of potent, disease-fighting carotenoids, such as beta carotene and lycopene.