Ingredients:

  • 2 lbs mixed root vegetables (carrots, parsnips, cauliflower, and sweet potato), cubed
  • 3 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 cup low-fat cottage cheese
  • 4 cups low-sodium vegetable broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp lemon juice
  • 2 cups fresh baby spinach

Instructions:

  1. Toss the cubed root vegetables with 2 tablespoons of olive oil, thyme, salt, and pepper on a baking sheet. Roast at 400°F (200°C) for 25–30 minutes until edges are mahogany colored. Note: Spread them out so they don't steam.
  2. Heat 1 tablespoon of olive oil in a Dutch oven or stockpot over medium heat. Sauté the diced onion until translucent.
  3. Add minced garlic to the onions and cook for 60 seconds until fragrant but not brown.
  4. Pour in the vegetable broth and bring to a gentle simmer.
  5. Transfer half of the roasted vegetables and the cottage cheese into a blender. Blend until completely smooth and velvety.
  6. Stir the blended puree back into the pot with the remaining whole roasted vegetables.
  7. Fold in the baby spinach until just wilted.
  8. Stir in the lemon juice and remove from heat.