Roasted Vegetable Soup (PCOS-Friendly)
This high fiber soup is perfect for keeping you full and satisfied as well as helping with blood sugar control and nourishing your body.
Ingredients
- 1 cups carrots peeled and chopped
- 2 cups zucchini medium, chopped
- 2 red peppers chopped
- 1 onion medium, chopped (or 5 oz frozen chopped onions)
- 3 cloves garlic chopped
- 1 lemon juiced and zested
- 2 Tbs olive oil divided
- 2 cups cauliflower rice frozen, defrosted
- 1 15 ounce can chickpeas drained and rinsed
- 1 tsp oregano dry
- 1 tsp basil dry
- 1/2 tsp black pepper
- 1/4 tsp salt
- 3 cups vegetable stock reduced sodium
- 4 cups spinach
Instructions
Prep
- Preheat oven to 400°F.
- Chop carrots, zucchini, pepper, onion (if fresh) and garlic.
- Zest and juice lemon.
Make
- Toss carrots, zucchini, and pepper with half of the olive oil. Transfer to a parchment lined baking sheet. Roast in oven for about 20 minutes.
- Heat the remaining olive oil in a large pot over medium heat. Add the onion and saute until slightly translucent, about 3 minutes. Add the cauliflower, garlic, and chickpeas and cook for an additional minute.
- Add the oregano, basil, salt, and pepper and cook for an additional minute before adding the roasted vegetables to the pot. Stir to combine. Pour in the vegetable stock. Bring to a boil and then reduce to a simmer. Cook uncovered for 30 minutes.
- Add the spinach and simmer for another 5 minutes. Stir in the lemon juice and zest and serve.
Video
Notes
I love serving this soup with a drizzle of extra virgin olive oil and grated parmesan cheese.
This soup is a great way to utilize any leftover roasted vegetables. Simply start the recipe at the stage of sautéing the onion.
Before adding the spinach, you can blend the soup to desired level of smoothness and then return it to the pot to finish cooking
Nutrition
Calories: 234kcalCarbohydrates: 33gProtein: 9gFat: 9gSaturated Fat: 1.2gSodium: 435mgPotassium: 707mgFiber: 10gSugar: 11gCalcium: 119mgIron: 3mg
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