If there’s ever been a good time to enjoy a bowl of steaming hot, stick-to-your-ribs soup, it’s right now … during our city’s coldest month of the year. Oh, and bonus! It also just so happens to be National Soup Month. Chowder, stew, bisque, broth or gumbo … there are so many ways to prepare this cherished comfort meal. So, grab a spoon … ‘cause we’re making a hearty, high-protein, high-fiber, fully-customizable vegetable soup together today.

INGREDIENTS

• Feta or goat cheese, one block
• Assorted vegetables to fill a baking sheet (see ideas below)
• Extra virgin olive oil
• Salt, pepper and other seasonings of your choice
• Bone broth, 3-4 cups depending on soup thickness preference
• Low-fat cottage cheese, one cup
• Raw spinach leaves, one cup
• Grated parmesan cheese (optional)
• Plain Greek yogurt (optional)

ASSORTED VEGETABLE IDEAS

• Broccoli
• Carrots
• Cauliflower
• Onions
• Peppers
• Potatoes
• Squash
• Yams
• Zucchini

DIRECTIONS

Preheat oven to 400 degrees.

Place feta or goat cheese block in the center of a greased baking sheet surrounded by all the vegetables, chopped evenly in a single layer. Spray or drizzle olive oil over everything and season to taste with salt, pepper and preferred spices (garlic or onion powder, thyme, paprika, rosemary, etc.)

Roast for 30 minutes then stir gently, without disturbing the cheese block, to redistribute the oil and seasonings. Continue roasting in 15-minute increments until lightly browned and fork tender.

Transfer the roasted cheese and vegetables to a blender or food processor then add bone broth, cottage cheese, lemon juice and spinach leaves. Blend until smooth. (Bone broth quantity can be increased or decreased to achieve desired consistency.)

Pour into bowls and, if desired, top with freshly grated parmesan and/or a dollop of plain Greek yogurt for an extra boost of protein and calcium. Even better, serve it up with homemade sourdough.

Happy National Soup Month! Bon Appetit!

Michele Robert Poche