Friday, January 9, 2015

New Year New Recipes: Winter Vegetable Soup

So, one of my New Year's goals is to try 50 new recipes in 2015. I decided to start the New Year with lots of veggies. I tried a winter vegetable soup and used my new veggie peeler and mandolin to make the process faster. It also has homemade croutons, which were so good!

Here's the cast of characters (minus the cucumber, shallot, and jalepeno). I also tried a new food, parsnips. They look like white carrots, but they taste and smell more herbaceous than carrot-y. Does that make sense? Parsnips are a related to carrots and are great source of fiber, anti-oxidants, and vitamins. Because you are making soup, you do not lose any of the water-soluble vitamins.

Here's the recipe if you would like to try it.

Winter Vegetable Soup
32 ounces low sodium chicken stock
1/2 pound carrots
1/2 pound parsnips
1 large sweet potato
1 pound butternut squash
3 Tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper

Wash all produce. Peel and slice. Toss with olive oil, salt, and pepper. Roast at 425* F for 25-35 minutes or until fork tender. Puree vegetables with stock in batches until smooth. Add to a large pot. Then, cook for 20 minutes until heated through. Top with croutons and olive oil. Enjoy!

This recipe was based on Ina Garten's Roasted Winter Vegetable Soup. I thought this recipe was a good way to start the year, and it also got my husband's stamp of approval. Please let me know if there are any ingredients or dishes you want me to try in the new feature #NewYearNewRecipes #NYNR #50RDrecipes

For more recipes and tips and tricks for healthy eating, follow RDtipoftheday on Pinterest, Instagram, and Twitter.

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