Rosemary Potato Chickpea Soup

Here’s a hearty winter soup that showcases your homegrown rosemary Roasting and pureeing adds rich flavors and satisfaction with less calories compared to traditional creamy soups.

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

Directions:
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.