Vegetable Wild Rice Soup

2 ½ cups cooked wild rice or Lundberg blend(1¼ cup uncooked rice : 2½ cups H20)

12 oz T. Joes light coconut milk

32 oz low sodium vegetable broth

¼ cup fat free Italian salad dressing, divided

4 cups vegetables :

            1 cup yam, cut into 1” cubes

            1 onion, sliced

            1 cup zucchini, sliced

            2 cups mushrooms, sliced

Preheat oven to 400o; drizzle yam & onion w/ 2 Tbl fat free Italian dressing & roast for 10 minutes.  Add zucchini, mushrooms and remaining 2 Tbl dressing and roast for another 15 minutes or until soft and cooked through.

In big stockpot, combine cooked rice, coconut milk, broth & veggies; heat throughout.  Add H20 if needed to adjust to preferred thickness; season with salt & pepper to taste. 

Makes 5 servings.

Per Serving:

~200 calories, 37 gm carb, 4 gm fat, 6 gm protein, 4 gm fiber, 285 mg sodium