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Preheat the oven to 350°F.
Drizzle olive oil on zucchini, leeks, cauliflower, and garlic bulb, and roast at 350°F for 45 minutes.
Finely chop carrot, celery, and onion.
In a 4 quart pot, add oil, chopped carrot, celery, salt, and pepper. Sauté until soft.
Add vegetable broth, marjoram (or oregano), and basil, and bring to a boil.
Add roasted vegetables to the pot. Bring to simmer and turn off the heat.
Blend on LOW until smooth.
Recipe: Roasted Leek and Zucchini Soup
Serving in this recipe: 6
|Total Fat: 6 g||7.9%|
|Saturated Fat: 1 g||3.8%|
|Cholesterol: 0 mg||0%|
|Sodium: 301.3 mg||12.6%|
|Total Carbs: 10 g||3.5%|
|Dietary Fiber: 2 g||10.7%|
|Sugar: 5 g|
|Protein: 3 g||7%|
|Vitamin A: 6.6%||Vitamin C: 51.8%|
|Calcium: 4.1%||Iron: 17.3%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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