Roasted Vegetable Soup

Serves: 4

You will need:

• 1 small eggplant, roughly chopped
• 1 large zucchini, roughly chopped
• 1 large red capsicum, roughly chopped
• 1 medium onion, roughly chopped
• 3 large ripe tomatoes, roughly chopped
• Extra virgin olive oil spray
• 2 large garlic cloves
• 1 tsp dried herbs or spices eg. basil, oregano, parsley
• 2 cups reduced salt chicken or vegetable stock
• 4 tbsp fat free Greek yoghurt
• Fresh herbs for garnish

Method:

1. Pre-heat oven to 180°C (160°C fan forced).
2. In a roasting pan, place eggplant, zucchini, capsicum, onion and tomatoes.
3. Add garlic cloves to the pan. Spray vegetables with oil and sprinkle over herbs.
4. Roast for 20-30 minutes, until the vegetables begin to brown.
5. Remove the skins from the garlic cloves. Transfer contents of the roasting pan to a saucepan and add the stock – you can add more or less stock to alter the consistency, depending on your preference. Bring the contents to the boil and then reduce to a simmer.
6. Place in a food processor and blend until smooth. Serve into bowls and garnish with a dollop of yoghurt and a sprinkle of fresh herbs.

Jenny Craig Client Information

Grocery count (per serve): Free Food recipe

Jenny Craig Team

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Since the initial opening in 1983, Jenny Craig Australia and New Zealand has expanded to more than 90 centres across the two countries. Each component of Jenny Craig’s program has also progressed over the past 35 years to fuel the company’s growth and ensure it remains one of Australia and New Zealand’s leading weight management companies.