Roasted Vegetable Soup

 

Market Fresh Cooking: Roasted Vegetable Soup

Serves 8

Ingredients:

  • 1 Tbl oil
  • 2 Tbl flour
  • 4 cups chicken stock
  • 8 cups leftover roasted vegetables
  • 1 tsp dried dill
  • 2 cups plain yogurt

Preparation:

  1. Heat a large pot on the stove. Add oil, then stir flour into oil with a wooden spoon to make a roux.
  2. Stir constantly until the roux is the color of sand. Stir in chicken stock. Stir out any lumps, then bring to a boil.
  3. Add vegetables and dill. Let simmer for 10 minutes.
  4. Stir in plain yogurt. Whole milk yogurt will have the most flavor, but low fat yogurt works well, too.

Recipe via Greater Pittsburgh Community Food Bank

Thank you to Ideas for Cooking and Nutrition through NMSU/Santa Fe County Extension Office!