ROASTED VEGETABLE SOUP
Start to finish: 1 hour (15 minutes active)
2 large yellow onions, cut into wedges
2 medium zucchini, diced
2 medium summer squash, diced
4 large carrots, peeled and diced
2 medium potatoes, peeled and diced
2 tablespoons vegetable or canola oil
Salt and ground black pepper
1/2 teaspoon ground cumin
1 quart low-sodium chicken or vegetable broth
Sour cream or yogurt, to serve
Chopped fresh cilantro or parsley, to serve
Heat the oven to 400 F.
In a large bowl, combine the onions, zucchini, summer squash, carrots and potatoes. Drizzle the vegetables with the oil, then sprinkle with salt, black pepper and the cumin. Toss to combine.
Spread the vegetables evenly over 2 rimmed baking sheets. Roast until tender and browned, 30 to 40 minutes.
Working in batches, transfer the vegetables to a blender and puree until smooth. For each batch, pour in a bit of the broth to help puree.
As each batch is pureed, remove any fibrous bits by pouring it through a mesh strainer and into a large saucepan. When all of the batches have been strained, set the saucepan over medium heat. Stir in any remaining broth and bring to a simmer. Season with salt and pepper, then ladle into bowls. Garnish with sour cream or yogurt and chopped herbs.
Nutrition information per serving: 160 calories; 45 calories from fat (28 per cent of total calories); 5 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 24 g carbohydrate; 4 g fiber; 9 g sugar; 6 g protein; 260 mg sodium.