This soup was invented based on two criteria: 1. I had the ingredients on hand that needed to be used before going bad, and 2. I needed something that would give Kyle (age 1) vegetables in a soft form. Thus, Winter Harvest Soup. The grownups enjoyed the recipe as is–a heartier, chunky soup; and I pureed the rest for Kyle–or those who prefer a smoother, creamy soup. He LOVED it!
Feel free to adjust the types of vegetables used in this soup (though root vegetables do seem to work best). If you’re not a sweet potato fan, try Yukon golds. If you have acorn squash instead of butternut, go for it! And if you’ve never seen a parsnip–well, first, try to find a parsnip because they’re delicious!–but if you can’t, try a turnip or rutabaga or just more carrots. This made a large pot of soup, so if you have fewer vegetables, just use half of the other ingredients.
- 1 head cauliflower (chopped)
- 1 pound sweet potatoes (halved)
- 1 butternut squash (halved and seeded)
- 1 bag baby carrots (chopped)
- 4 parsnips (peeled and chopped)
- 1/4 c. olive oil
- 2 tsp. kosher salt
- 1 tsp. pepper
- 1 tsp. garlic powder
- 1 tsp. marjoram (if you don’t have marjoram, basil would work)
- 1/4 tsp. dried oregano
- 6-8 cups water
- 1 Tbsp. chicken (or vegetable) bouillon
- 3 Tbsp. tomato paste
- 1 tsp. prepared basil paste
- 2-3 c. coconut milk (or cow’s milk, if preferred)
- Prep the winter vegetables. Using two large baking sheets, spread out vegetables in a single layer, drizzle with olive oil and sprinkle with salt, pepper, herbs and spices. Roast at 400°F for 40 minutes.
- Remove vegetables from oven and let cool slightly. Peel and chop squash and sweet potatoes into bite sized pieces.
- Toss all vegetables in large stockpot; fill with water to not quite cover vegetables.
- Add the rest of the ingredients and bring to a boil; reduce heat and simmer for 15 minutes (or until vegetables are completely soft).
- Serve hot.
Suggestion: serve with crackers, croutons, or garlic bread and a simple salad.
Organic Veggie Omelet with Homemade Hearty Sourdough Toast
- organic olive oil (mist or about 1 tsp.)
- 1 medium organic carrot, thinly sliced
- 1/4 c. organic red onion, diced
- 2 large organic silver mushrooms, chopped
- 8-10 organic grape tomatoes, halved or quartered (depending on size)
- 5 organic eggs
- 1/4 c. organic whole milk
- salt, pepper to taste
- 2 oz. of your favorite cheese (we used gouda with mustard seed)
- 2-4 Tbsp. fresh organic parsley leaves, chopped
- 2-4 Tbsp. fresh organic cilantro leaves, chopped
- Spray omelet pan with organic olive oil. Heat to medium heat.
- Add chopped veggies and sautee for 5-7 minutes.
- Meanwhile, beat eggs and milk together with salt and pepper.
- Reduce heat to medium low and pour eggs over veggies.
- Add cheese and let cook through for 5-7 minutes. (Tip: Run your spatula along the outside edge of the pan to release eggs from edges of pan; tilt pan towards released edge so the liquid egg on top runs under the portion your loosening.)
- Fold in half or scramble.
- Top with freshly chopped cilantro and parsley.
- Serve hot.
Not seen: Fresh hot coffee and my friend Shannah! So good to hang out with her! When I plated our breakfast, Shannah remarked, “Yum! That looks like something I’d see on a blog I read.” She was referring to my blog. So, of course, I had to take a picture. 🙂
After our brunch, I met my friend Jan at the gym for her first post-baby workout! She was so excited to finally be released to workout and I was so excited to have my workout buddy back! 🙂 Now for some chicken and black bean chili in a leftover sourdough bread bowl and off to run Saturday errands before Bryan wakes up for our evening meal.
I followed this recipe for Creamy Parsnip with Ginger Soup from my meal plan, using my parsnips from this week’s basket. However, I made a few slight changes, of course. The carrots and red onion gave it a beautiful color and it’s so smooth and creamy! Yum!
Here’s my version:
Melt 2 Tbsp. butter and 1 Tbsp. olive oil in 6 qt. stockpot over medium heat. Peel and chop 7-8 small parsnips, 2 large carrots, 1/2 red onion, and 4 large garlic cloves and add to pot. Sautee for 7-8 minutes, until golden brown.
Add 1 tsp. ground ginger, 1/4 tsp. each ground cardamom and allspice (I used pumpkin spice because I didn’t have any allspice), 1/8 tsp. cayenne pepper and a pinch or organic raw sugar. Stir into vegetables and cook for 1 more minute.
Add 3 c. chicken broth (or 3 c. water and 3 bouillon cubes), and 4 small, peeled and chopped organic white potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes (or until root vegetables are tender).
Remove from heat and let cool slightly. Ladle half of the soup mixture into a blender and liquefy. Add 3/4 c. organic reduced fat milk to this half. Repeat, adding 3/4 c. milk to this second batch as well. Pour into serving dish and top with freshly cracked black pepper and the green portion of one scallion.
Posted in Organic, Recipes
Tagged 30 minutes to table, carrot, cayenne, chicken broth, ginger, onion, Organic, parsnip, potato, scallion, soup
This week in my produce basket from Milk & Honey Organics, I received kale, cauliflower, carrots, and scallions, along with several other things. I read through several of the recipes that the owner of the delivery service provides to her clients, and then came up with this. I was pleasantly surprised and will definitely do this again. The picture didn’t quite capture how beautiful this was. So many great colors and textures here!
First bring water to boil in a stockpot. Prepare 2 c. whole wheat rotini (or your favorite noodle or rice) according to package directions.
Meanwhile, heat the following in a large skillet (or wok) over medium to medium low heat:
- 1 Tbsp. olive oil
- 1 tsp. butter
Prepare your vegetables:
- 1 large carrot, thinly sliced
- 1 large clove garlic (or up to 4 small garlic cloves), minced
- 1/2 small head of cauliflower (about 2 cups), roughly chopped
- 1 scallion (green onion), chopped
- 6-8 leaves of kale, chopped into 1″ squares (discard stems)
Add the carrots and cauliflower to the hot skillet and cook for 3-5 minutes before adding garlic, onion, and kale. Allow kale to wilt (about 3-5 more minutes) before adding the following ingredients:
- 1 Tbsp. honey
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. low sodium soy sauce
- 1/2 tsp. Rooster sauce (hot chili sauce)
- 1/2 c. chopped walnuts
Stir together and continue to cook for 1-2 minutes, making sure to coat all of the ingredients and allowing time for the walnuts to release their nutty aroma.
Drain pasta and place in 2 bowl-plates. Divide vegetables and serve over pasta. I loved the combination of sweet carrots and toasted walnuts. Definitely a winning combination!
I still had some extra kale left, so I went ahead and removed the stems and chopped it up. Then I followed this recipe for Lemon Kale Chips by Elana’s Pantry blog. I liked it much better than the last kale chip recipe I tried. It was the right amount of salt and they toasted up better than before. It may be partly due to the type of kale I used. Last time I used a curly, broad-leafed kale; this time I used the Lacinato (or Dino) Kale from my produce basket, which is narrower and flatter. Still not as good as potato chips, but way better for me and a great way to get in my greens.
Posted in Organic, Recipes
Tagged carrot, cauliflower, garlic, kale, kale chips, lemon, milk and honey organics, Organic, pasta, walnuts