Mixed Veggie Veloute
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Basil, 4 tbsp (remove)Olive Oil, 2 tbsp (remove)Beets, fresh, 4 beet (2" dia) (remove)Broccoli, fresh, 2 cup, chopped (remove)Brussels sprouts, cooked, 1 cup (remove)Garlic, 7 cloves (remove)Onions, raw, 1 large (remove)Parsley, 0.50 cup (remove)Summer squash, 2 medium (remove)Zucchini, 2 zucchini (remove)Red Ripe Tomatoes, 2 large whole (3" dia) (remove)Salt, 0.5 tsp (remove)Pepper, black, 0.5 tsp (remove)*Balsamic Vinegar, 1 tbsp (remove)Ricotta Cheese, part skim milk, 0.5 cup (remove)Fage - 0%, 4 oz (remove)
Makes about 8 servings, 1 cup + each.
Wash, chop, and roast all vegetables at 375 F brushing with the olive oil before placing in oven. After about 45 minutes, remove from oven and move to a pot, with 4-6 cups water, with the salt and pepper, and adding the chopped herbs. Boil for about 30 minutes. When vegetables are soft, remove from heat. Drain if overly watery, otherwise move to next step. Blend with an immersion blender. Add in yogurt and season more, to taste. Serve warm or cold, a very good keeper.
Pretty much any veggies will work in this recipe.
Number of Servings: 8
Recipe submitted by SparkPeople user GRADXY.
Wash, chop, and roast all vegetables at 375 F brushing with the olive oil before placing in oven. After about 45 minutes, remove from oven and move to a pot, with 4-6 cups water, with the salt and pepper, and adding the chopped herbs. Boil for about 30 minutes. When vegetables are soft, remove from heat. Drain if overly watery, otherwise move to next step. Blend with an immersion blender. Add in yogurt and season more, to taste. Serve warm or cold, a very good keeper.
Pretty much any veggies will work in this recipe.
Number of Servings: 8
Recipe submitted by SparkPeople user GRADXY.
Nutritional Info Amount Per Serving
- Calories: 127.9
- Total Fat: 5.2 g
- Cholesterol: 4.8 mg
- Sodium: 222.8 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 4.7 g
- Protein: 6.6 g
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