an easy FALL soup

if this bowl full of tasty ingredients doesn’t scream “HELLO FALL” at’cha, then i don’t know what planet you’re on! 🙂

the soup was very easily prepared by simply roasting some fall vegetables, brewing them together with broth for a bit, then pureeing it all up in the blender… this totally falls under theEASY weeknight meal’ category, and is just as effortless to freeze for later consumption

i didn’t tweak a thing from the recipe provided by Whole Foods – i know, totally not my style! i find myself usually changing at least one thing, but this one just said to me ‘leave it be’, and i did just that… and im really happy about that too!

here’s the recipe from them, i left out the cheese crisps, but they def would have been a GREAT add on to the complete the meal

CARROT, APPLE, and GINGER SOUP with CHEESE CRISPS

SOUP Ingredients:
1 lb. carrots, cut into 1-inch pieces
1/2 lb. parsnips, cut into 1-inch pieces
1 lb. Braeburn apples, peeled if desired, cut into 1-inch pieces
3 T. extra virgin olive oil
1/2 t. sea salt, more to taste
1/2 t. freshly cracked black pepper, more to taste
4 c. vegetable broth
1 c. water
1 T. grated fresh ginger, more to taste

CHEESE CRISPS Ingredients:
1/2 lb. Parmigiano-Reggiano cheese, grated, about 2 cups
1/4 c. whole wheat flour
2 T. chopped fresh chives
2 T. chopped fresh parsley
1 t. freshly cracked pepper

Directions:
Preheat oven to 400°F.
Combine carrots, parsnips, apples, olive oil, salt and pepper.
Toss well to coat.
Spread in a single layer on a rimmed baking sheet.
Roast for 12 to 15 minutes, until soft and browned.
Transfer to a large saucepan and cover with broth and water.
Bring to a boil, then reduce to a simmer.
Stir in ginger and cook for 8 to 10 minutes longer.
Remove from heat and cool slightly.
Blend until smooth, using a regular blender or an immersion blender.
Season to taste with salt and pepper.

Meanwhile, make the cheese crisps.
Reduce oven temperature to 350°F.
Combine cheese, flour, chives, parsley and pepper in a small bowl.
Line a baking sheet with parchment paper.
Spoon cheese mixture onto parchment in 3-inch long ovals.
Bake for 10 to 15 minutes until crunchy and golden around edges.
Remove and allow to cool completely.
Crisps can be stored in an airtight container for up to a week.

Serve hot soup with crisps.

ENJOY!

~*HAPPY FRIDAY*~

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3 responses to this post.

  1. Simply lovely thanks for sharing

    Reply

  2. […] with soup, stew and chili season in full swing, what better way to get the party started than with a twist on […]

    Reply

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