 |
| http://www.thedailygreen.com/healthy-eating/healthy-soups-45010907 |
I had made chicken soup last week and had tried parsnips in my mashed potatoes too (pretty good), so I had a lot of root vegetables sitting in my fridge. I usually make soup out of veggies that are starting to wilt... I thought hmmm.... how can I put these together so my son, who is going through an anti-vegetable phase, will eat them. Puree... it masks the individual vegetables, and with a little cream the texture alone is inviting. It worked. He loved it, until I told him what was in it. Next time, I’ll tell him it is a puree of leftover pizza and burgers... then maybe I won’t get any complaints.
As with all of my recipes please use the ingredients list as a guide. You can truly put any vegetable into this soup, so whatever is "not lookin’ so good." Throw it in... trust me, it will be delicious.
Puree Root Vegetable Soup
by Diane Balch
Prep time: 15 minutes Serves: 4-6
Ingredients:
2 tablespoons of extra-virgin olive oil
6 - 8 carrots chopped
4 - 6 parsnips chopped
4 celery sticks chopped
1 large onion chopped
1 teaspoon of Poultry seasoning
Salt and Pepper to taste
1 32oz chicken or vegetable stock
1/2 cup to 1 cup of heavy cream (depending on your taste)
Directions:
1) In a large sauce pan heat the oil on medium-high heat and saute the chopped vegetables until they become limp. Sprinkle them with Poultry seasoning, salt and pepper.
2) Add the broth and bring the soup to a boil. Lower it to a simmer for 30 minutes or until the vegetables are soft.
3) Use an immersion blender to puree the vegetables or put about 2 cups at a time of the soup into a blender and puree. Taste and check that there is enough salt.
4) It is best to let the soup sit for a few hours in order to let the flavors blend, but it can be served immediately.
5) Before you are going serve the soup heat it and add the cream. Mix in the cream until it is blended.
This soup goes nicely with rustic bread, cheese and a side salad or cooked greens.
copyright 2012
copyright 2012
WEEKLY MENU PLAN:
Sunday: Chicken Cutlets sautéed with Italian Bread Crumbs, Garlic Broccoli, and Rosemary Roasted Potatoes.
Meatless Monday: Root Vegetable Puree Soup, Cheddar Cheese, and Whole Wheat Rolls.
Tuesday: Dinner Out: Restaurant Week Special at a local restaurant.
Wednesday: Goat Cheese and Mushroom Raviolis with Baby Greens.
Thursday: Pizzagaine: Italian Easter Pie with a Tomato Salad.
Friday: Frittata: Italian Cheese Blend, Red Peppers and Onions with Ciabatta bread.
Saturday: Pesto Pasta and Tomato Salad
