FRESH Ideas for Easy and Healthy Soup

Published on Wednesday, 8 January 2014 01:32 - Written by

Roasted Winter Vegetable Soup

 

Soup is a favorite way to keep warm this time of year, but many are full of fat, calories and sodium. In this recipe, we keep the rich flavor, but cut the fat, calories and sodium with just a small amount of milk for texture and low-sodium broth.

This soup can be made a number of different winter vegetables. In the FRESH Ideas video that is available atwww.cbs19.tv or tylerpaper.com I made it with acorn squash.

Other vegetables that are just as delicious include sweet potatoes, butternut squash, pumpkin, carrots, beets, and even tomatoes.

The roasting method also saves time and adds a layer of caramelized flavor that would take almost 30 minutes of sautéing if done on a stovetop.

 

INGREDIENTS

winter vegetable of your choice, halved, seeds removed (2 acorn squash, 1 large butternut squash, 3 medium sweet potatoes, 1 baking pumpkin, 6 large carrots, 8 beets, 8 roma tomatoes)

2 red or yellow sweet onions, unpeeled and halved

4 whole garlic cloves, peeled

3 tablespoons olive oil

1/2 teaspoon coarse salt

1 teaspoon black pepper

2 tablespoons balsamic vinegar

1/2 teaspoon cinnamon (omit if using beets or tomatoes)

4 cup low sodium chicken or vegetable broth

1/2 cup milk or half and half

salt and pepper, to taste

 

DIRECTIONS

Preheat oven to 400 degrees. Line a large, rimmed baking sheet with foil. Rub the sheet with the olive oil, salt and pepper. Place the vegetable of your choice and the onions, cut side down on the sheet. Place the garlic cloves on a small piece of foil and drizzle with a small amount of oil. Wrap the foil around the cloves and place on the baking sheet. Place in the oven and roast until all ingredients are tender. About 30 to 45 minutes. Remove and cool slightly. When cool enough to handle remove any skin from the vegetables and unwrap the garlic. Place all ingredients in a blender. Add one cup of broth and puree. When smooth pour into a saucepan over medium heat. Stir in the remaining broth and heat through. Taste for seasoning and add additional salt and pepper, to taste. Add milk or half and half to create a velvety, creamy texture.