Oven-Roasted Salsify Soup

[Guest guest]

Oven-Roasted Salsify Soup

4 Servings

 

1 1/2 lbs. salsify, trimmed and peeled

2 Tbs. olive oil

Salt and freshly ground black pepper to taste

3 1/2 cups vegetable stock

1/2 tsp. chopped fresh thyme

1/4 cup soy milk or dairy milk (optional)

Preheat oven to 400°F. In medium bowl, toss salsify with oil, salt and

pepper. Spread onto baking sheet and roast until tender, about 30 minutes.

 

Chop roasted salsify into 1-inch pieces. Reserve 1/3 cup for garnish. Put

remaining salsify into large pot. Add stock and thyme. Simmer over medium

heat until heated through and flavors are blended, about 15 minutes.

Transfer mixture to a blender or food processor and purée. Return to pot,

add milk if desired and heat through. Ladle soup into bowls and garnish with

reserved salsify.

 

PER serving: 186 CAL; 6 G PROT; 8 G TOTAL FAT (1 SAT. FAT); 28 G CARB.; 0 MG

CHOL; 117 MG SOD.; 5 G FIBER

 

 

 

 

_______________

The new MSN 8: smart spam protection and 2 months FREE*

http://join.msn.com/?page=features/junkmail