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    Roasted Vegetable Soup with Sausage

    Serves 4
    4 plum tomatoes, halved
    2 small eggplants (about 1 pound each), quartered lengthwise
    6 green onions, white and 1-inch green
    4 cloves garlic, peeled
    3 tablespoons olive oil
    1 1/2 tablespoons fresh marjoram or 1 1/4 teaspoons dried
    2 cans (14.5 ounces each) reduced sodium chicken broth
    1 cup soy milk
    4 links nitrate-free Chicken Sausage, sliced in ¼ inch rounds
    3/4 teaspoon salt
    1/2 teaspoon pepper
     
    Heat oven to 400 degrees. Place tomatoes, eggplants, green onions and garlic in a shallow roasting pan and toss with oil and marjoram. Roast, turning occasionally, 40 minutes until vegetables are tender and start to brown. When eggplants are cool enough to handle, scoop out pulp into a large sauce pot; add remaining vegetables. Stir in broth. Bring to a boil over high heat. Reduce heat to low and simmer 35 minutes until vegetables are very soft. Cool. Puree soup in blender in batches. Return soup to sauce pot. Sauté sausage in a skillet until lightly browned. Add sausage, milk, salt and pepper to soup. Heat through.
     
    Nutritional Information
    Per Serving: Calories: 285, Fat: 13 grams, Sat Fat:  2.5 gram, Cholesterol:  36.2mg, Carbs: 26.2 grams, Sugars: 15 grams, Fiber: 8.4 grams, Protein: 16 grams
     
    This receipe is one of the 50+ recipes from the Commit To Get Fit program. Learn more about the Commit To Get Fit program at an info session.
     
    Learn More at an Info Session!
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