Roasted Vegetable Soup

Yield: 8 servings (serving size: 1 1/3 cups soup and 2 teaspoons yogurt)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 124
  • Calories from fat: 19%
  • Fat: 2.6g
  • Saturated fat: 0.7g
  • Protein: 5.8g
  • Carbohydrate: 20.8g
  • Fiber: 3.6g
  • Cholesterol: 3mg
  • Iron: 0.6mg
  • Sodium: 546mg
  • Calcium: 139mg


  • 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


  1. 1. Preheat oven to 500°.
  2. 2. Toss first 6 ingredients together, and place in a roasting pan. Bake at 500° for 45 minutes or until browned, stirring occasionally.
  3. 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. 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.
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