Roasted Vegetable Soup
6 beefsteak tomatoes, halved and cored
2 carrots, in 1/2-inch slices
1 small zucchini, in 1/2-inch slices
1 large onion, sliced
1 sweet potato, in 1/2-inch slices (omit this if making the soup in week 1)
2 leeks, white and light green parts only, thoroughly washed and cut into 1/2-inch pieces
1 tsp dried thyme
4-5 garlic cloves
2 tbsp extra-virgin olive oil
Salt and pepper to taste
4 cups organic low-sodium vegetable broth
Preheat the oven to 425°F. Place the tomatoes (cut side down), carrots, zucchini, onion, sweet potato, leeks, thyme and garlic in a single layer on a large roasting pan. Drizzle with the olive oil and season with salt and pepper. Roast until tender, approximately 45 to 60 minutes.
Once the vegetables are cooled, peel the tomatoes, discarding the skins, and transfer the vegetables to a large pot on the stove top.
Add the vegetable broth (add more broth or water if needed). Bring to a boil then reduce and simmer for 10 to 20 minutes.
Use a hand blender to purée the mixture until smooth. Ladle into four bowls and serve each topped with 1/4 cup crumbled pressed organic cottage cheese, 2 -3 tablespoons plain Greek yogurt or 2 1-inch cubes of crumbled 4% cheese as a source of protein.
This soup can be kept in the fridge for up to 3 days.