It was pretty chilly here last weekend. So I was really excited to get a few root veggies this week, along with a ton of greens and corn. I had a few sweet potatoes from last week waiting to be eaten and decided to make a hearty, creamy, nutrient packed bowl of soup. What better way to embrace the crisp, cool temperatures?
Sweet potatoes are loaded with vitamins A, C, K, and B6, as well as calcium, iron, and fiber. Mix them with copper, folate, and potassium-filled turnips and you’ve got a soup that packs quite a nutrition punch. The apples and carrots add sweetness which is balanced by a touch of smoky paprika and cumin. A perfect bowl of fall.
Roasted Vegetable Soup
- 1/2 yellow onion
- 1 sweet potato
- 1 small gala apple
- 4 small turnips
- 2 carrots
- 1 T olive oil
- salt and pepper
- 1/2 t paprika
- 1/2 t cumin
- 1/2 t thyme
- 1/4 t sage
- 4 c vegetable stock
- Preheat oven to 375. Line a baking sheet with foil.
- Roughly cube onion, potato, apple, and turnips. Spread evenly on baking sheet and drizzle with olive oil, salt and pepper. Toss to coat veggies evenly.
- Roast for 30 minutes or until browned and soft. Let cool for 10 minutes.
- Place veggies in the bowl of a food processor or blender. Add spices and 2 c vegetable stock. Puree until smooth. Add remaining stock 1/2 c at a time until thinned to desired consistency. Taste for seasoning and adjust as needed.
- Serve with crusty bread and a sprinkle of nutritional yeast.
This week, I celebrated the start of my favorite season with some delicious classics:
Applesauce and Apple Butter – So much more depth of flavor when simmered in the slow cooker instead of on the stove! This batch definitely won’t last long.
Zucchini Bread Granola – more like cereal in texture than granola, but oh my, delicious!
Apple Cinnamon Oatmeal.
Mushroom Risotto – maybe even better than this version. As much as I hate fake food, the smoky flavor of the faux bacon made this dish.
Roasted Fall Vegetables. Hands down, the best way to eat almost any vegetable.
I found canned pumpkin at Sprouts last week, but it was way too expensive. Waiting for demand to go up and cost to go down to start on the pumpkin goodies. Hopefully in the next couple weeks, now that FALL is here, and it is almost October!
First, I have to mention my husband’s dinner making skills. He has only made dinner (from scratch) for me twice, and this year’s Valentine’s dinner was just as excellent as the one he made me a couple of years ago. Before we ate, he asked me if I was going to take a picture of it first. I guess photographing my dinner is commonplace at our house now?
This is what I came home to. He even created a menu for the meal. 🙂
He made me a (mostly) vegan meal: breaded tempeh with spaghetti and steamed green beans.
Now onto some recipes!
Usually when I cook through a cookbook, I plan specific items for lunches. This week I decided to just wing it, and I’ve been impressed with what turned out! I made Tuesday’s tomato soup on Sunday so it would be ready to go since Tuesday is always a busy night for us. And I made sure to make extra for lunch. But to go with this easy soup, I needed a sandwich complement. And then, so I wouldn’t get sick of too many sandwich/soup combos, I also mixed up a fantastic salad for a couple of days.
Roasted Tomato Soup
Adapted from Super Natural Cooking
- 8 Roma tomatoes
- 1 yellow onion
- 2 tsp minced garlic
- 2 cups vegetable stock
- 2 T paprika
- salt and pepper, to taste
- Cut tomatoes in half and onion in quarters. Lightly oil a sheet pan and lay vegetables skin side down on the pan. Sprinkle with salt and pepper and roast at 400 for about 30 minutes or until veggies are soft and starting to brown.
- Puree veggies with garlic in a food processor or blender until smooth. Pour into a stockpot and heat with the stock. Season with paprika and extra salt and pepper as needed.
Leftover tempeh on bread with hummus and grilled makes an excellent grilled cheese substitute with this soup! You can also serve with this sandwich:
Cucumber and Arugula Sandwich
- 1 sandwich thin or 2 pieces of whole wheat bread
- 1/4 sliced cucumber
- 2 T hummus (I used a sun-dried tomato basil flavor)
- 1 handful arugula
- Spread 1 T hummus on each side of sandwich thin or bread.
- Layer sliced cucumber on one side and arugula on the other. Combine and enjoy!
Or try pairing the soup with my new favorite salad. Salads are so easy to create and mix together!
- 2 cups arugula
- 1/4 pink lady apple (or any other crisp sweet variety), diced
- 1/4 sliced cucumber
- 2 T dried cranberries
- 1 T pumpkin seeds
- 1 T sesame seeds
- 1 T hemp oil (or olive oil)
- 1 T balsamic vinegar
- 1 tsp agave nectar or honey
- salt and pepper, to taste
- Combine arugula, apple, cucumber, cranberries, and seeds together.
- Whisk oil, vinegar, agave, and salt and pepper to combine. Toss on arugula mixture and serve.
Not only are these easy to make and mix and match, they use similar ingredients and are pretty cheap to put together so you can get a week of delicious, easy, and cheap lunches from just three recipes!
Mix and match however you would like!