vegetable dip for cabbage soup diet

by Charlotte

I found a recipe for a vegetable dip, would this be ok to use?

Roasted Vegetable Spread (for 2 days - halve ingredients for one day):
1 medium-sized Japanese eggplant, peeled
1 medium-sized zucchini
2 red capsicums
2 small carrots
1 small yellow squash, peeled and seeded
½ large onion
4 cloves of garlic, quartered
2 tsp soy sauce
1 tsp chili powder
Salt and pepper, to taste

Chop all vegetables into one-inch pieces. Place them in a large baking pan or tray and toss with oil, salt and pepper. Roast the vegetables at 190ºc, stirring occasionally, for about 45 minutes or until they are tender.
Allow the vegetables to cool and then scoop them into a food processor. Add the soy sauce and chili powder and then blend all ingredients together. You can make this spread as chunky or smooth as you’d like.
Taste and season with more pepper or chili powder if needed, but no more soy or salt.

Hi Charlotte,
thank you for this wonderful dip recipe. It is great for the vegetable days. As an allowed cheat you may have 1 tablespoon olive oil and 1 teaspoon soy sauce per day. So watch your soy sauce and sodium intake and you will be fine with this dip.

All the best,
Gabriela