VEGETABLES

Roasted Zucchini and Carrot Soup with Avocado Sprout Sandwiches

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Roasted Zucchini and Carrot Soup with Avocado Sprout Sandwiches
Recipe created by Harpo chefs Seth Roth & Bryan Devlin

Soup

	4–5 medium carrots, diced into 1-inch cubes
	4–5 medium zucchini, diced into 1-inch cubes
	3–4 onions, diced into 1/2-inch chunks
	1 cup white wine
	1 1/2 quarts chicken stock or broth
	2 tablespoons oregano
	2 tablespoons rosemary
	4 tablespoons olive oil
	Salt and pepper to taste

Pre-heat the oven to 450ÿ. Combine half of the olive oil with the salt and pepper and toss the diced zucchini and carrots in the mixture. Place the vegetables on a sheet pan and roast in the oven until brown.

Add the remaining olive oil and diced onion to a 1–2 gallon soup pot. Cook until golden brown, then add the white wine and cook until 3/4 of the liquid evaporates. Add the vegetables, herbs and chicken stock to the pot and simmer for 30–40 minutes. Season with salt and pepper to taste, and serve.

Makes about 6 cups of soup.

Nutritional information (per serving): 215 calories, 9.9 grams fat, 1.4 grams saturated fat, 0 mg of cholesterol, 2192 mg sodium, 20.6 grams carbohydrate, 4.2 grams protein.

Sandwiches

	2 slices of hearty bread (whole grain, wheat, etc.)
	Avocado slices
	Tomato slices
	2 slices cheese (use your favorite)
	5 ounces sunflower sprouts (or any vegetable sprouts)
	Red onion slices

Layer the ingredients on one slice of bread, top with the other slice, cut and eat.

Makes one sandwich.

Nutritional information: 133 calories, 8.3 grams fat, 4.3 grams saturated fat, 20 mg of cholesterol, 194 mg sodium, 8.7 grams carbohydrate, 7.3 grams protein. (To reduce the fat, use less avocado, and a low-fat cheese)