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Creamy Vegetable Soup - Makes 8 servings.

• 3 garlic cloves, peeled and halved
• 1 yellow bell pepper, seeded and cut in cut in 1 1/2-inch pieces
• 1 large broccoli spear, florets only (2 cups)
• 1/2 small cauliflower, cut in 1 1/2-inch florets (2 to 3 cups)
• 1/2 small fennel bulb, cut in 1-inch pieces
• 1 medium red-skin potato, diced
• 2 large shallots, quartered
• 1 medium tomato, seeded and cut in 6 wedges
• 1 small zucchini, cut in 1-inch pieces
• 1 small acorn squash, peeled, seeded and cut into cut in 1 1/2-inch pieces (about 3 cups)
• 1 medium carrot, cut in 1-inch pieces
• 1 Tbsp. canola oil
• 1 tsp. garam masala or mixture of 1/2 tsp. ground cinnamon plus 1/8 tsp. each ground allspice, coriander and black
  pepper
• 2 cups reduced-fat (2%) milk
• Salt and freshly ground black pepper
• 2 plum tomatoes, seeded and finely chopped, for garnish (optional)

Preheat the oven to 425 degrees F. Coat two baking sheets with cooking spray.

On one sheet, place the garlic, bell pepper, broccoli, cauliflower, fennel, potato, shallots, tomato and zucchini. Coat liberally with cooking spray, stir and spray again. Place the acorn squash and carrots on the second sheet and toss with the oil. Bake the vegetables 15 minutes. Stir and bake 10 minutes longer, or until slightly soft and lightly colored.

Transfer the vegetables to a large, deep saucepan. Add the spice mixture and 3 cups cold water. Bring to a boil, reduce the heat, cover and simmer until the vegetables are very soft, about 20 minutes. Add the milk. Transfer the mixture to a blender and purée until smooth. Season with salt and pepper. Serve hot or chilled, garnished with the chopped tomato (if using).

Per serving: 115 calories, 3 g. total fat (less than 1 g. saturated fat), 19 g. carbohydrate, 5 g. protein, 4 g. dietary fiber, 57 mg. sodium.