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Dijon Roasted Vegetable Soup

Ingredients
  Plum tomatoes 2 , halved
  Zucchini 1 Medium, split lengthwise and halved
  Onion 1 Large, quartered
  Red bell pepper 1 , sliced
  Carrots 1 Cup (16 tbs), sliced
  Garlic 2 Clove (10 gm)
  Chicken broth 5 Cup (80 tbs)
  Ground cumin 1⁄4 Teaspoon
  Red pepper flakes 1⁄4 Teaspoon, crushed
  Diced cooked chicken 10 Ounce
  Dijon mustard 1⁄2 Cup (8 tbs)
  Parsley 1⁄4 Cup (4 tbs), chopped
Directions

Arrange tomatoes, zucchini, onion, bell pepper, carrots and garlic on large baking sheet. Bake at 325°F for 30 to 45 minutes or until golden and tender. Remove from oven and cool. Chop vegetables.
Heat chicken broth, chopped vegetables, cumin and red pepper flakes to a boil in 3-quart pot, over high heat; reduce heat. Simmer for 5 minutes. Stir in chicken and mustard; cook for 5 minutes more. Stir in parsley and serve warm.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
4

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