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Ingredients
2 large russet potatoes (about 1 1/4 pounds), chopped into 1-inch pieces
2 teaspoons fresh rosemary, finely chopped
3 garlic cloves, peeled
2 tablespoons extra-virgin olive oil
Salt and pepper
1 (15-ounce) can chickpeas, drained and rinsed
2 cups chicken or vegetable broth, low sodium
1 cup nonfat milk
1/4 cup Greek style nonfat yogurt
Instructions
2 teaspoons fresh rosemary, finely chopped
3 garlic cloves, peeled
2 tablespoons extra-virgin olive oil
Salt and pepper
1 (15-ounce) can chickpeas, drained and rinsed
2 cups chicken or vegetable broth, low sodium
1 cup nonfat milk
1/4 cup Greek style nonfat yogurt
Preheat oven to 400 degrees F. In large bowl, toss potatoes, rosemary, garlic, oil and dash of salt and pepper. Spread evenly onto roasting pan or baking sheet with a lip. Roast for 20 minutes, stirring halfway through. Stir in chickpeas and roast an additional 10 minutes. Remove from oven.
In a large pot, add potato mixture, broth and milk. Stir and bring to a boil. Reduce to medium-low heat and simmer for 10 minutes uncovered.
Ladle two-thirds of soup into blender or food processor; blend until smooth. Pour back into pot; cook another 5 minutes. Ladle into four bowls. Top each serving with 1 tablespoon yogurt.
Makes 4 (1 1/2 cup) servings
In a large pot, add potato mixture, broth and milk. Stir and bring to a boil. Reduce to medium-low heat and simmer for 10 minutes uncovered.
Ladle two-thirds of soup into blender or food processor; blend until smooth. Pour back into pot; cook another 5 minutes. Ladle into four bowls. Top each serving with 1 tablespoon yogurt.
Makes 4 (1 1/2 cup) servings
