Grilled Vegetable Soup
Recipe By: Theresa Albert-Ratchford

Serving Size: 6
Preparation Time: 20 minutes

This all purpose soup tastes amazing and has very few calories. Full of fibre and protein, it's also highly versatile - you can substitute any vegetables you like. It's great for freezing, too, which means one huge batch can fill your tummy with healthy goodness for days!

Bon appetit...

Ingredients
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10 plum tomatoes
1 zucchini
1 sweet onion
1 head garlic
1 red pepper
1 green pepper
6 ounces frozen corn
3 tubs chicken stock -- frozen
2 cups water

Preparation
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Wrap garlic in foil and place into oven throughout the time you are broiling vegetables.

Chop all veggies into bite sized pieces and place on broiling pan, sprayed with Pam. You may need to do two or three batches, depending upon your choice of veggies. Broil until brown and carmelized.

Meanwhile, bring frozen stock to a simmer in a large stock pot, adding water as needed to create the thickness you want. As veggies are browned add to stock pot.

(Handy Tip: Steal some roasted veggies for future use as pizza toppings, as a side dish, or use in a salad. Store in fridge up to 1 week or freeze up to 3 weeks.)

When all veggies are in the pot let simmer for 5 min on low. Chop the top off of garlic head and squeeze roasted garlic into pot once it is soft.

To Store: In fridge up to 5 days, in freezer up to 4 weeks ( place into single sized gladware and take for lunch.)

To Reheat: Warm on stovetop in a pot stirring gently.

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Nutrition Information: 46.2 Calories per 2 cup serving, .4g fat, 1.8g protein, 8.7g carbohydrate (low glycemic)