Roasted Winter Vegetable Soup the Editors of Publications International, Ltd.
Makes 4 servings
|1||small or 1/2 medium acorn squash, halved|
|1||medium onion, unpeeled|
|1||green bell pepper, halved|
|1||red bell pepper, halved|
|2||small red potatoes|
|3||cloves garlic, unpeeled|
|1-1/2||cups tomato juice|
|4||teaspoons vegetable oil|
|1||tablespoon red wine vinegar|
|1/4||teaspoon black pepper|
|3/4||cup chopped fresh cilantro|
|4||tablespoons fat-free sour cream|
- Preheat oven to 400°F. Spray shallow baking pan with nonstick olive-oil cooking spray.
- Place acorn squash, tomatoes, onion, bell peppers, potatoes and garlic on prepared baking pan. Bake 40 minutes, removing garlic and tomatoes after 10 minutes. Remove remaining vegetables from oven. Cool 15 to 20 minutes.
- Peel vegetables and garlic; discard skins. Coarsely chop vegetables. Combine half of chopped vegetables, tomato juice, water, oil and vinegar in food processor or blender; process until smooth.
- Combine vegetable mixture, remaining chopped vegetables and black pepper in large saucepan. Bring to a boil over medium-high heat. Simmer 5 minutes or until hot, stirring constantly. Serve with cilantro and sour cream.
|Saturated Fat||<1 g|
|Total Fat||5 g|
|Calories from Fat||22 %|
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