Prep Time
20 Mins
Cook Time
1 Hour 9 Mins
Yield
8 servings (serving size: 1 1/3 cups soup and 2 teaspoons yogurt)

How to Make It

Step 1

Preheat oven to 500°.

Step 2

Toss first 6 ingredients together, and place in a roasting pan. Bake at 500° for 45 minutes or until browned, stirring occasionally.

Step 3

Squeeze garlic cloves to extract pulp. Place pulp, vegetables, broth, and water in a Dutch oven over medium heat. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes.

Step 4

Place one-third of vegetable mixture in a blender; process until smooth. Repeat procedure with remaining mixture. Return to pan; add milk, salt, and pepper. Cook over medium heat until thoroughly heated. Ladle into bowls; top with yogurt.

Oxmoor House Healthy Eating Collection

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