Quick and easy grilled vegetable potage

LyneLM

Quick and easy grilled vegetable potage

Europe’s Best – Roasted Gourmet – Tuscan inspired blend / 1 bag - 400 gr / 235 cal.
Europe’s Best – Roasted Gourmet – roasted red & yellow peppers parrilla /1 bag – 300 gr / 141 cal.
Chicken broth / 900 ml / 20 cal.
Condensed chicken broth / 250 ml / 15 cal.
Pesto / 1 tablespoon / 40 cal.
Pepper / To taste / 0 cal.
Piment d’Espelette (optional) / To taste / 0 cal.
Salt / To taste / 0 cal
Total 451 cal. / 5 = 90 cal./portion (1 cup)

Yields 5 portions of 1 cup.

In pot, heat the broth with the pepper and piment d’Espelette.

Cook the vegetables in the microwave as per the instructions on the bag.

Add the cooked vegetable to the heated broth; cook 5 minutes on medium heat.

Remove from the stove, let cool a few minutes.

Process in the blender, adding in the salt and the pesto.

Serve with crumbled goat cheese (or feta) and additional fresh ground pepper.


I had picked the vegetable on sale at the grocery store: they ended up in a quite tasty potage for a Saturday night... and so easy!