Slow Roasted Root Vegetable Soup
8-oz celery root, peeled and chopped into 2-inch pieces
1 rutabaga, peeled and chopped into 2-inch pieces
3 carrots, chopped into 2-inch pieces
3 leeks, white and pale green parts only, washed well and chopped into 2-inch pieces
1 small onion, roughly chopped
3 bay leaves
salt and pepper to taste
6 cups vegetable broth
low-fat Greek yogurt (optional garnish)
Preheat oven to 275˚F.
Put all ingredients into a large, ovenproof pot with a lid.
Bring to a simmer on the stove, then place in the preheated oven.
Cook for 3 hours, then remove from the oven and take off the lid.
Allow to cool for 10-15 minutes.
Remove the bay leaves, then puree the soup with an immersion blender, or in a blender or food processor in batches.
Serve hot with a dollop of low-fat Greek yogurt.
Pairs Well With
Adapted from a cookbook recipe, this soup is so easy and so full of rich, creamy flavors that you won't believe it has no fat in it!!