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Prep Time: 20 Minutes Cook Time: 69 Minutes |
Ready In: 89 Minutes Servings: 8 |
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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 |
Directions:
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.
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