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Slow Roasted Root Vegetable Soup

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Serves 6 to 8 | Prep Time 15 minutes | Cook Time 3 1/2 hours

Why I Love This Recipe

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!!

Ingredients You'll Need

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.

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