Roasted Vegetable Soup

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The Dr. Oz Show
Nutrition per serving    (USDA % daily values)
CAL
192
FAT
25%
CHOL
0%
SOD
70%

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Ingredients for 4 servings

6 beefsteak tomatoes, halved and cored

2 carrots, in 1/2-inch slices

1 small zucchini, in 1/2-inch slices

1 large onion, sliced

1 sweet potato, in 1/2-inch slices (omit this if making the soup in week 1)

2 leeks, white and light green parts only, thoroughly washed and cut into 1/2-inch pieces

1 tsp dried thyme

4-5 garlic cloves

2 tbsp extra-virgin olive oil

Salt and pepper to taste

4 cups organic low-sodium vegetable broth

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