Roasted Asparagus-Potato Soup

Start to finish: 1 hour (15 minutes active) / Servings: 4• 6 cloves garlic
• 1 1/4 pounds asparagus, bottoms trimmed, cut into 1-inch pieces (about 3 cups)
• 2 cups peeled and diced Yukon Gold potatoes
• 1 medium sweet onion, cut into 6 wedges
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon ground black pepper, plus more to taste
• 2 ounces prosciutto, chopped
• 3 cups chicken broth, divided
• 6 ounces nonfat plain Greek-style yogurt
• 1 teaspoon lemon juice
• 1 tablespoon minced fresh tarragon
Heat the oven to 425 F.
Place the garlic on a square of foil and sprinkle with 1 teaspoon water. Fold the foil into a packet. Set aside.


In a large bowl, combine the asparagus, potatoes, onion, oil, 1/2 teaspoon salt and 1/2 teaspoon of black pepper. Toss to coat. Spread the vegetables over 2 large, rimmed baking sheets. Place the packet of garlic in one corner of one of the sheets. Roast, stirring occasionally, until the asparagus pieces are soft and the potatoes are tender, 35 to 45 minutes.

Meanwhile, in a small skillet over medium, crisp the prosciutto, about 5 minutes per side.
When the vegetables are roasted, empty the garlic onto the baking sheet with the other vegetables and cool for 5 minutes.

Transfer half of the vegetables into a blender. Add 1 1/2 cups of the broth, then blend until smooth. Transfer to a large pot. Repeat using the remaining vegetables and remaining 1 1/2 cups of broth. Warm the soup over medium heat.

Whisk the yogurt, lemon juice and tarragon into the soup. Season with salt and pepper to taste. Crumble the prosciutto and use to top each serving.

Nutrition information per serving (values are rounded to the nearest whole number): 233 calories; 53 calories from fat (23 percent of total calories); 6 g fat (1 g saturated; 0 g trans fats); 12 mg cholesterol; 33 g carbohydrate; 13 g protein; 5 g fiber; 1,355 mg sodium.

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Vegetable Soup Recipe | Recipe4Living

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• 1 yellow onion, chopped
• 1 rib of celery, chopped
• I carrot, chopped
• 1 Tbsp butter
• 1 butternut squash, peeled, seeds removed, chopped
• 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
• 3 cups chicken broth (or vegetable broth if vegetarian)*
• Pinches of nutmeg, cinnamon, salt and pepper

Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.

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Cauliflower Soup-Weight Watchers

Contributed by Dorothy Pitt

Cauliflower SOUP:

1 small head of cauliflower
1 cup rice cooked in 2 cups water
saute some onion in a little oil i use butter add chopped cauliflower sorta small pieces..saute this for a bit..in soup pot add this to the cooked rice and 2 cans chicken broth..add a little water if needed..simmer till cauliflower is tender..serve with Parmesan cheese

Loaded Baked Potato Soup

* 12 slices bacon
* 2/3 cup margarine
* 2/3 cup all-purpose flour
* 7 cups milk (I use skim milk)
* 4 large baked potatoes, peeled and cubed
* 4 green onions, chopped
* 1 1/4 cups shredded cheddar cheese
* 1 cup sour cream
* 1 teaspoon salt
* 1 teaspoon ground black pepper

Directions:

Prep Time: 45 mins

Total Time: 55 mins

1. 1 Place bacon in a large, deep skillet.
2. 2 Cook over medium heat until browned.
3. 3 Drain, crumble, and set aside.
4. 4 In a stock pot or Dutch oven, melt the margarine over medium heat.
5. 5 Whisk in flour until smooth.
6. 6 Gradually stir in milk, whisking constantly until thickened.
7. 7 Stir in potatoes and onions.
8. 8 Bring to a boil, stirring frequently.
9. 9 Reduce heat, and simmer 10 minutes.
10. 10 Mix in bacon, cheese, sour cream, salt, and pepper.
11. 11 Continue cooking, stirring frequently, until cheese is melted.