Eat-Clean Soups

Roasted Garlic & Sweet Potato Soup
Makes 10 Cups

Ingredients:
6 large sweet potatoes
1 large cooking onion, chopped
1 Tbsp extra virgin olive oil
1/2 head roasted garlic
6 cups reduced-salt chicken brother or bouillon
or 1 or 2 cups of water

Instructions:
Preheat oven to 350F. Slice potatoes in half lengthwise. Rub cut surfaces with olive oil and place cut side down on a baking sheet. On the same baking sheet, place a whole bulb of garlic and drizzle with more olive oil. Bake uncovered in center of oven until the sweet potatoes are soft, about 45mins.

Meanwhile heat olive oil in a saute pan. Add chopped onion and saute until clear and soft. Place in food processor. Remove half the potato pulp from the sweet potatoes and place in a food processor. Squeeze the roasted garlic into the food processor with sweet potato pulp. Run the food processor until a smooth puree forms. Place puree into large saucepan and add remaining pureed potato pulp. Add broth and water until desired consistency. Cook on medium until thoroughly heated.

Nutritional information per serving
99 calories, 3.5g protein, 1.5g fat, 18g carbohydrates

Tomato & Roasted Garlic Soup
Makes 12 cups

Ingredients
1 head garlic
1tsp extra virgin olive oil, divided
Salt and Pepper
1 cup chopped onion
1 cup chopped celery
8 cups stewed tomatoes, including juice
1 bay leaf
2 tsp dried oregano
2 tsp dried basil
1 tsp dried thyme

Instructions:
Preheat oven to 400F. Remove loose, papery skins from garlic, leaving head intact. Do not remove all the skin. Cut half an inch off the top of the garlic. Drizzle with olive oil. Sprinkle with salt and pepper. Bake on center rack for 40 mins until garlic has softened. Removed from oven. Place on plate to cool. Once garlic has cooled, squeeze roasted garlic into a small bowl. The paste will be added to the soup.
In large saucepan or dutch oven, heat 1/2 teaspoon olive oil. Add onion and celery and cook until softened, about 5 mins. Stir in tomatoes and juice, 1 cup water and all seasonings. Bring to a boil. Reduce heat, add roasted garlic paste and simmer for 30 mins. Puree with hand blender until mostly smooth.

Nutritional information per serving
71 Calories, 2g protein, 3g fat, 11g carbohydrates