My 5 y/o Granddaughter came over yesterday to have a sleep over. The first thing out of her mouth was, "Grandma, I not eating. I only eat healthy food now." For the next 24 hours all you heard was "is this healthy food?" :)
Keep your pantry filled with all the staples and you will always have a recipe available to make.
We love soups. They and can warm you up and are very satisfying.
Roasted Carrot Soup
 |
| Courtesy Food52 |
This recipe serves 4
·
6 to 8 large carrots (about 1 3/4 pounds)
·
1/4 cup olive oil
·
Salt
·
6 cups vegetable stock (good quality, not too
high in sodium)
·
1 piece ginger, an inch long, peeled
·
1 sprig thyme, plus more for garnish
·
1/2 large sweet
onion
·
Freshly ground black pepper
1. Peel
and cut the carrots into 1/2-inch rounds. On a rimmed baking sheet, toss the
carrots with 2 tablespoons of the olive oil and sprinkle generously with salt.
Set an oven rack 6 to 8 inches from the heat source and turn on the broiler.
Broil the carrots until they brown and soften, turning them over with a spatula
every 5 minutes or so; this should take 15 to 20 minutes.
2. Meanwhile,
bring the stock to a boil, add the ginger and the sprig of thyme and simmer
gently for 15 minutes.
3. Put
the onion in a medium stock pot with the remaining olive oil. Brown the onion
over medium heat, stirring frequently. Add the garlic, and then add the
carrots.
4. Remove
the ginger and thyme from the stock and add the stock to the pot with the
onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the
carrots are soft enough to puree.
5. Use
an immersion or a standard blender to puree the mixture until smooth. If the
soup seems too thick, add more stock or water and reheat gently. Add salt and
pepper to taste. To serve, garnish with chopped fresh thyme.
**Tip: you can keep ginger in the freezer and you will have it on hand.
If you would like this to be a "cream" soup, add 3 oz. of soft tofu.
Butternut Squash Soup
 |
| Courtesy Food52 |
Ingredients
- 1 (2 to 3 pound) butternut squash, peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 6 cups chicken stock
- Nutmeg
- Salt and freshly ground black pepper
Directions
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.Serves 6
If you want something crunchy, like a cracker, try these Kale Chips.
Smoky Kale Chips
 |
| Courtesy of Bobby Flay |
