08-11-07, 05:08 AM
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Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 7,960
Weight Statistics8/1/2006 Start Date:
185 lb Start Weight:
152 lb Current Weight:
155 lb Goal Weight:
-33 lb Weight Loss:
5/1/2007 Goal Date:
| Atkins - Roasted Vegetable Soup
ROASTED VEGETABLE SOUP Servings: 8
Prep time: 0:20:00
Bake/Cook time: 1:15:00 Calories: 208
Fat: 17 grams
Protein: 3 grams
Carbohydrates: 12 grams
Fiber: 3 grams
Net Carbs: 9 grams
4 plum tomatoes, halved
2 small eggplants (about 1 pound each), quartered
lengthwise
6 green onions, white and 1-inch green
4 garlic cloves
3 tablespoons olive oil
1 1/2 tablespoons fresh marjoram or 1 1/4 teaspoons dried
2 cans (14.5 ounces each) reduced sodium chicken broth
1 cup heavy cream
3/4 teaspoon salt
1/2 teaspoon pepper
1. Heat oven to 400 F. Place tomatoes, eggplants, green
onions and garlic in a shallow roasting pan. Toss with oil
and marjoram. Roast, turning occasionally, 40 minutes
until vegetables are tender and starting to brown.
2. When eggplants are cool enough to handle, scoop out
pulp into a large saucepot; add remaining vegetables.
Stir in broth. Bring to a boil over high heat. Reduce heat
to low and simmer 35 minutes until vegetables are very
soft. Cool.
3. Pure soup in blender in batches. Return soup to
saucepot. Stir in cream, salt and pepper. Heat through.
A medley of vegetables mellowed with cream makes a pleasing
first course for a holiday dinner. This soup can be made up to
two days ahead. If it thickens too much, simply add a little extra
chicken broth. Atkins - Roasted Vegetable Soup
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet
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