I had vegetables to eat and I wanted to try to do that, instead of throwing them away. Abundant Harvest Organics had a recipe that I wanted to try. I had a few hours last night and so I cut up the vegetables asked for in this recipe and roasted them in the oven for close to an hour. A quick blend in my food processor, with the addition of some carrot juice I had left over from last week and some water and there it is.
I intend to bring it to work tomorrow and have a nice healthy lunch.
Being I roasted my vegetables til some were well done, it does have a bit of carbon taste to it, but I actually kind of like it. I am sure it will be better with the cheese on it.
Polar Vortex Soup with Turnips, Potatoes, and Apples
Author: Amy Beth
Recipe type: Soup
Prep time:
10 mins
Cook time:
45 mins
Total time:
55 mins
Serves: 3-4
This soup is a great way to use your turnips and potatoes. It's a rustic soup that would be great served with warm sourdough bread. Ingredients
Olive oil
1–2 turnips
1–2 medium potatoes
2 leeks, shallots, or onions (or a mix)
1–2 Granny Smith apples
3–4 cloves of garlic
2 cups water (or more, depending on how thick you want your soup)
¼ cup apple cider vinegar
Splash of red wine
Herbs if desired (I used rosemary and parsley)
Salt & pepper
Strong cheese, like sharp white cheddar (optional topping)
Instructions
Chop the turnips and potatoes into small cubes and slice the onion and apple into wedges. Toss all the veggies and the apple with olive oil, salt and pepper, and herbs. Spread on a sheet of parchment paper on a baking sheet. (Toss in any other random root veggies at this time. I added the black radish because it had no where else to go.)
Roast at 450º for about a half an hour, until everything is nice and golden brown.
Blend with the water, adding just a little at a time until you reach your desired thickness. Transfer to a soup pot and mix in any additional herbs, the cider vinegar, and the wine. Let soup simmer to mingle the flavors.
Serve warm, topped with cheese.
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