real food. real life.
Sunday evening, wintery cold and damp day - nothing better than a bowl of soup with a crust of bread! Versatile meal for whatever you have available! Tonight's soup consisted of roasted root vegetables: a butternut squash, sweet potato, carrot, parsnip, and celery. Roasted with some garlic and simmered together with some ginger, cinnamon, and cumin. Hearty meal for a night when you just want to curl up under a blanket.
Total time from start to finish: 50 minutes
What you'll need:
Veggies to roast - root veggies work the best (sweet potatoes, squash, parsnip, carrot and celery are what I used tonight)
Drizzle of oil for the roasting
A clove of Garlic, minced
A small chunk of ginger, minced
Sprinkles of cinnamon, nutmeg, cumin, salt, pepper
Water and/or broth, a cup or two, depending on how you like it
Coconut milk, if you want, to make it smoother
What I did:
First, preheat oven to 400 degrees fahrenheit. I then peeled, chopped all vegetables and placed flat on a cookie sheet, with a drizzle of oil, to roast for 30-40 minutes.
While that is roasting, sauté the onion with garlic and ginger until soft. Add the roasted veggies when they're done, with the spices and the broth. Let simmer for a bit then blend together, with an immersion blender preferably, until smooth and creamy. Add the coconut milk if using, just until the soup lightens a bit in colour or until it's to the consistency that you want.
Definitely serve with a crusty bread, great for dipping!
Freezes well, too, if you've made too much!
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
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