Roasted vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 beefstake tomatoes halved and cored2 carrots cut in 1/2 inch slices1 med zucchini in 1/2 inch slices1 lrg onion sliced1 sweet potato in 1/2 inch slices2 leeks, white and light green parts only,thoroughly washed, and cut in 1/2 inch slices1 tsp thyme5 garlic cloves2 tbsp olive oilsalt and pepper to taste4 cups low sodium vegetable broth 4 oz greek yogurt
Preheat oven to 425F. Place tomatoes cut side down in roasting pan. Add all othe vegetables in single layer including garlic. Sprinkle with thyme and drizzle with olive oil. Season with salt and pepper. Toast until tender 45-60 minutes. Cool. peel tomatoes and add to large pot on the stove top. Transfer remaining vegatables to pot. Add the vegetable broth and bring to a boil. Reduce and simmer for 10-20 minutes. Use a hand blender to puree the mixture until smooth. Ladle into four bowls. Top each with 1 oz of greek yougurt. Can be kept in fridge for three days.
Serving Size: makes 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user BUNNYSPAL.
Serving Size: makes 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user BUNNYSPAL.
Nutritional Info Amount Per Serving
- Calories: 181.3
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 221.2 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 4.4 g
- Protein: 4.7 g
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