Preheat oven to 400 F.
Wash, peel, and trim vegetables then cut into large chunks of about equal size. Place them in a roasting pan, coat them lightly with oil and sprinkle with mixture of brown sugar and Splenda. Place roaster in the oven, uncovered, for about 15 minutes to allow vegetables to brown lightly.
At about 15 minutes, pour in about one cup of broth, cover the roaster with foil or a tight fitting lid. TURN THE OVEN DOWN TO 350F and bake until vegetables are very tender (about 1 1/2 hours).
When the vegetables are completely tender add the remaining chicken stock and Cajun Spice mix. Simmer for about 10 minutes on the stovetop.
Use a slotted spoon or strainer to scoop the vegetable chunks into a food processor (or small batches into a blender) and puree them. Add the puree back into the soup and adjust seasoning with salt and Cajun spice as desired.
Finally, add the half & half (or heavy cream), stir briefly and serve. Garnish each serving with a squiggle of cream or dollop of yogurt and sprinkle with a few chives or parsley leaves.
Each (app 3/4 cup) serving contains an estimated:
Cals: 108, FatCals: 39, TotFat: 4g
SatFat: 1g, PolyFat: 0g, MonoFat: 3g
Chol: 3mg, Na: 326mg, K: 527mg
TotCarbs: 14g, Fiber: 3g, Sugars: 5g
NetCarbs: 11g, Protein: 3g
This recipe is primarily a guide. You can adjust the types and quantity of vegetables to suit your taste and availability in your market or garden.
With a slice of toasted multi-grain bread this made a delightful light dinner.
|Serving Size: 1 Serving (245g)|
|Recipe Makes: 8|
|Calories from Fat: 18 (21%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 2.8mg||1 %|
|Sodium 347.1mg||12 %|
|Potassium 437.2mg||12 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 11.8g|
|Protein 3.1g||4 %|
Powered by: USDA Nutrition Database
Calories per serving: 84