Here in Georgia, March is living up to its reputation! In like a Lion – we are keeping our fingers crossed that it goes out like a lambJ Soup is always welcomed in our households and in our cooking classes. Especially one like this that is so power-packed with veggies, we are serious when we say, “Its great for breakfast, lunch or dinner!”
Along with a cornucopia of yummy veggies, Rosemary is one of a trio of herbs that you can use to finish this soup. It is full of iron, calcium, and vitamin B6. Rosemary can help alleviate muscle pain, improve memory, boost the immune system, and promote hair growth. We get so excited when the food we eat promotes such great wellness. So eat up and enjoy the soup!
Roasted Veggie Soup
2 Cups Chopped Red Onion
6 Cloves Peeled Garlic
4 Yukon Gold Potato, Chopped
1 Cup Chopped Carrots
1 Cup Chopped Parsnips
1 Head Cauliflower, Chopped
3 Red Peppers, Seeded and Chopped
2 TB Extra Virgin Olive Oil
1 TB Herbes de Provence
Sea Salt and Freshly Cracked Black Pepper, to taste
4 Cups Vegetable Broth
1 Can (15 ½ Oz Fire Roasted Tomatoes)
1 Cup Non Fat Greek Yogurt
2 TB Lemon Juice, divided
2 Tomatoes, Seeded and Chopped
Fresh Thyme, Rosemary or Basil Chopped for Garnish
Step One Preheat oven to 400F.
Step Two On 2 aluminum foil or parchment lined baking sheets, toss the onion, garlic cloves, potatoes, carrots, parsnips, cauliflower and peppers with the olive oil and herbes de provence. Season with sea salt and pepper, to taste. Roast the vegetables for about an hour or until they are tender.
Step Three Pour the broth and fire roasted tomatoes into a stock pot and add the roasted vegetables. Simmer gently for about 15 minutes.
Step Four Add 1 TB of lemon juice to the yogurt. In another small bowl, toss the tomatoes with the other TB of lemon juice.
Step Five Taste for salt and pepper. Puree the soup with an immersion blender. Serve, topped with the yogurt mixture, the tomatoes and the chopped herbs.