Roasted Vegetable Soup Recipe

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Ingredients:

Serving

2 turnips, peeled and quartered
4 carrots, peeled and cut into 1 1/2-inch pieces (about 1 lb)
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 tbsp olive oil
1 (32-oz) container fat-free , less-sodium chicken broth
1 1/2 cups water
2 cups 1% low-fat milk
1/2 tsp salt
1/2 tsp freshly ground black pepper
6 tbsp fat-free yogurt

Directions:

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

Per Serving Per 100 g

Amount Per 1 Serving
Calories	103.2 Kcal (432 kJ)
Calories from fat	21.45 Kcal
		% Daily Value*
Total Fat	2.38g	4%
Cholesterol	3.27mg	1%
Sodium	258.5mg	11%
Potassium	423mg	9%
Total Carbs	16.71g	6%
Sugars	9.28g	37%
Dietary Fiber	3.15g	13%
Protein	4.2g	8%
Vitamin C	11.7mg	20%
Vitamin A	0.7mg	24%
Iron	0.3mg	2%
Calcium	125.8mg	13%

Amount Per 100 g
Calories	42.75 Kcal (179 kJ)
Calories from fat	8.88 Kcal
		% Daily Value*
Total Fat	0.99g	4%
Cholesterol	1.36mg	1%
Sodium	107.08mg	11%
Potassium	175.22mg	9%
Total Carbs	6.92g	6%
Sugars	3.85g	37%
Dietary Fiber	1.3g	13%
Protein	1.74g	8%
Vitamin C	4.9mg	20%
Vitamin A	0.3mg	24%
Iron	0.1mg	2%
Calcium	52.1mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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