Dijon Roasted Vegetable Soup Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2: Plum tomatoes, halved
5 cup: Lower sodium chicken broth,
1 medium: Zucchini, split lengthwise
1/4 tsp: Ground cumin,
-- and halved,
1/4 tsp: Crushed red peppers flakes,
1 large: Onion, quartered
2 cup: Chicken, cooked diced
1: Red bell pepper, sliced
--, about 10-oz
1 cup: Carrots, sliced
1/2 cup: Grey Poupon Dijon Mustard,
2 centiliter: - 3 cl garlic,
1/2 cup: Parsley, chopped
5 cup: Chicken broth -=OR=-,
Directions:
VEGETABLE: On large baking sheet, arrange tomatoes, zucchini, onion,
bell pepper, carrots and garlic. Bake at 325 for 30 to 45 minutes or
until golden brown and tender.
In a large 3-qt pot, over high heat, heat chicken broth, chopped
vegetables, cumin and red pepper flakes to a boil; reduce heat.
Simmer for 5 minutes. Stir in chicken broth and mustard; cook
for 5 minutes more. Stir in parsley and serve warm.
Source: Grey Poupon Simply Delicious Recipes by Best Recipes
Brought to you and yours via Nancy OBrion and Clan
Submitted By NANCY OBRION On 12-22-95
Source from luhu.jp
bell pepper, carrots and garlic. Bake at 325 for 30 to 45 minutes or
until golden brown and tender.
In a large 3-qt pot, over high heat, heat chicken broth, chopped
vegetables, cumin and red pepper flakes to a boil; reduce heat.
Simmer for 5 minutes. Stir in chicken broth and mustard; cook
for 5 minutes more. Stir in parsley and serve warm.
Source: Grey Poupon Simply Delicious Recipes by Best Recipes
Brought to you and yours via Nancy OBrion and Clan
Submitted By NANCY OBRION On 12-22-95
Source from luhu.jp