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Roasted Vegetable Soup

Prep time 20 mins
Cook time 1 hr, 9 mins
Yield 8 servings (serving size: 1 1/3 cups soup and 2 teaspoons yogurt)

Ingredients

  • 2 turnips, peeled and quartered
  • 4 carrots, peeled and cut into 1 1/2-inch pieces (about 1 pound)
  • 1 large sweet potato, peeled and cut into 1 1/2-inch pieces
  • 1 medium onion, peeled and cut into 6 wedges
  • 5 garlic cloves, unpeeled
  • 1 tablespoon olive oil
  • 1 (32-ounce) container fat-free, less-sodium chicken broth
  • 1 1/2 cups water
  • 2 cups 1% low-fat milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 tablespoons fat-free yogurt

Nutrition Information

  • calories 124
  • caloriesfromfat 19 %
  • fat 2.6 g
  • satfat 0.7 g
  • protein 5.8 g
  • carbohydrate 20.8 g
  • fiber 3.6 g
  • cholesterol 3 mg
  • iron 0.6 mg
  • sodium 546 mg
  • calcium 139 mg

How to Make It

  1. Preheat oven to 500°.

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

  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.

  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