Roasted Garlic, Potato, Leek and Fennel Soup

Name: Roasted Garlic, Potato, Leek and Fennel Soup
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 leave fennel , chopped; 1 fennel bulb, diced; 1 Tbsp fresh thyme, chopped fine (or 1 tsp dried thyme); 20 garlic cloves, peeled; 3 leeks, white and pale green parts; 1 liters low sodium chicken broth (or use vegetable broth); 3 Tbsps olive oil, divided; 4 Tbsps nonfat plain yogurt; 3 mediums russet potatoes, peeled and diced; 4 servings salt and pepper, to taste

You can never have too many main course recipes, so give Roasted Garlic, Potato, Leek and Fennel Soup a try. This gluten free and vegetarian recipe serves 4. One serving contains 361 calories, 13g of protein, and 13g of fat. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 2 hours. A mixture of thyme, chicken broth, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the plain nonfat yogurt you could follow this main course with the Lime Yogurt as a dessert.