Oven Roasted Veggie Soup

Posted on December 8, 2013. Filed under: Food Made Simple, Health, Soup Made Simple | Tags: , , , , , , |

Food - Roasted Vegetable SoupThis is the easiest soup to make!  I was amazed at how delicious it was and truly a snap to put together.

This is for a day you are hanging out at home.  Roasting the vegetables in the oven is not hard, but it helps to have time to do it without pressure because you want them to be completely soft.

Food - Roasted Vegetables 1

Oven Roasted Veggie Soup

1.  Scrub and chop off ends of winter vegetables:  turnips, sweet potatoes, carrots, rutabagas, onion.  Put in a bowl, drizzle with olive oil and salt.  Toss with big spoon and then lay out on a pan.

2.  Do the same with squash and beets and put on a separate pan.  Peel the squash if you want to make it easier later, otherwise you can scoop out the flesh later.

Food - Roasted Vegetables 23.  Bake at 350º for about an hour or until soft.  You may need to stir them up once or twice.

4.  Put in a big soup pot with some chicken or vegetable stock (I used turkey stock I found in the freezer).  Heat through.   Blend with an immersion blender to make a smooth, creamy soup.

5.  Add 1 whole can of coconut milk and blend  together.

6.  Here are some spices I used but make it your own:  thyme, Penzey’s Berbere Seasoning, aleppo Pepper, fresh rosemary minced, roasted garlic (I threw some cleaned cloves into the oven with the veggies), S+P.

7.  For a garnish I put a fresh chopped honey crisp apple on top.  This was a perfect hearty dinner for a very cold winter’s night.

Thanks to Glenda for her inspiration on this recipe!

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Carrot Ginger Soup Made Simple

Posted on May 13, 2013. Filed under: Food Made Simple, Health | Tags: , , , , |

Food - Carrot Soup 1         Food - Carrot Soup 2

I found a simple recipe for carrot ginger soup, but I didn’t have green onions, vegetable broth, white pepper, nor almond milk.  No problem!  Soups are so forgiving, you can always fudge it!  Vegetable broth is just usually carrots, celery and various other veggies cooked down to pulp.  Well, this soup already had the carrots!  So I just threw in some celery and water instead.  Green onions?  How about a couple of regular ones chopped up?  Black specks of pepper in my soup don’t bother me at all and almond milk is easier and healthier with just plain almond butter and water.  So here is my version:

Carrot Ginger Soup


3-5 lb. organic carrots scrubbed, tops and bottoms chopped off, and chopped into 1 inch pieces

3-5 stalks organic celery prepared the same as the carrots

2 medium- sized onions, peeled, chopped up into 1 inch pieces

1-2 inches of fresh ginger, peeled and chopped

water to cover veggies in pot

1/4-1/2 C. almond butter (did I measure?  NO, just big spoonfuls right out of the jar plopped into the pot until it was about right!)

salt and pepper to taste

additional ginger powder if, after tasting, you want it more gingery

Place veggies in pot with water and bring to boil.  Cook approximately 20 minutes at gentle boil until carrots are fork-tender (test with a fork.)  Puree with immersion blender or if you haven’t bought yourself one yet (and why not?) put carefully into regular blender, blend and return to pot, but be careful because it is very hot!  Add 1/4 C. almond butter, s + p and taste.  If you want it creamier and/or gingerier, add more almond butter or ginger powder.  If it got too thick you can also add water at this point.  Give it one last good blend with the immersion blender to make it really creamy and voilà!  You have healthy FOOD, with actual nutrients in it, easy to digest and yummy!  Why would you even consider anything called “soup” in a can?  This whips up fast and easy and you can even freeze it in small containers for lunches if you like!

Other options:

Spice it up more with some hot sauce, chopped hot peppers on top, cilantro, or curry powder!  Make once a week for awhile with a different angle.  You don’t even have to think much!

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Avocado Vegetable Sauce and Easy Salad Dressing

Posted on April 6, 2013. Filed under: Food Made Simple, Health | Tags: , , |

Food - Avocado vegetable sauce          Food - Avocado vegetable sauce

So, more steamed veggies tonight?  Kind of boring, huh?  How about a great and healthy sauce for them?  Cut up some avocados (I used 3 small ones) and a lemon.  Grate the lemon peel into the bowl with the avocados and squeeze the living juice out of the lemon right into the bowl too.  Add a little olive oil and seasoned vinegar and puree with your immersion blender right in the bowl (or if you haven’t bought one of these brilliant machines yet – why are you waiting?! – put it all into a regular blender and whirl away.)  Also nice to add is some garlic powder, salt and pepper if you have it.  Top with fresh chopped cilantro or parsley if you like.

This makes a yummy topping for any steamed vegetables.  I used it on asparagus for Easter and it was a hit!

Food - Avocado vegetable sauce

While you have the oil and vinegar out, put them into a glass bottle with some ground black pepper and a nice blend of dried herbs/spices like shallots, chives, garlic, and onion (Penzeys has a great one for this called Fox Point Seasoning.)  Shake and you are good to go.  No chemical additives needed!  No artificial flavoring or coloring!  (Have you checked the label on those plastic bottles of salad dressing in the store?  Yuck!)  This takes 2 minutes, is really good for you, easy, and cheap!!

Happy veggie eating all you springtime bunnies out there!

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