Wholesome Recipe: Roasted Vegetable Soup with Herb Dumplings Recipes from The Kitchn. The dish I'm about to share is really two recipes in one – heavenly together but also good building blocks for many other meals this fall and winter.
First up is a creamy, yet dairy-free, soup with roasted fall vegetables like butternut squash, sweet potatoes, carrots, and parsnips. Then come the dumplings. Roasting the vegetables amplifies and deepens their flavors. Pureed with vegetable stock, they form a velvety, comforting soup. Use the combination of produce I suggest below, or mix things up according to what you have on hand. However, I do very much recommend the dumplings, which bring another dimension of texture and herby flavor to the soup. Roasted Vegetable Soup with Herb Dumplings Serves 6 For the soup:1/2 medium butternut squash3 carrots 2 medium parsnips1 sweet potato2 leeks, white and light green parts only1 yellow onion4 cloves garlic, unpeeledOlive oilSaltPepperChile powder (optional)7 cups vegetable stock1 bay leaf Chopped parsley, for garnish Preheat oven to 400°F.
Potato-Leek Soup Recipe. I don’t think I’ve ever made a New Year’s resolution.
Even if I did, I likely didn’t have much success sticking with any of them, so I just don’t bother with them anymore. Usually resolutions involve quickly-forgotten rules about eating better, losing weight, and saving money. (Which is probably why I never make them in the first place.) So I wouldn’t place any bets that I’m going to stick with doing any of those three things this year, I’m happy to report that for those of you with more will-power than I, this Potato Leek Soup falls neatly into all three categories.
I kind of have a funny relationship to soup. So where do I start with this one? Well, for those who want to save money, I’ve venture to say you could make a giant pot of this soup for in the vicinity of two bucks. If you think potatoes are those dusty things at the supermarket that you lug home by the sack, that’s true. For this soup, I used what they call Monalisa potatoes. Related Links and Recipes. Spiced Butternut Squash and Apple Soup. What I Want to Make. Although I have been cooking and baking a lot in the past two weeks, it has been nice to have a break from the familiar.
I essentially took two weeks off from my clients and just cooked whatever I wanted (or didn’t cook!) For my family. Every time I have that luxury, I immediately want to make red lentils. I actually have two favorite recipes for these little beauties and I could have sworn I already shared one of them. But after looking through past posts, I cannot find it anywhere. Whenever it is time to pull these recipes out, I can never remember which one I like better. But back to the lentils. I found the other recipe – it’s here. Curried Red-Lentil Stew with Vegetables Adapted from Bon Appetit Serves 4-6 Serve this stew over basmati rice. Heat a heavy 4-5 quart pot over moderate heat and then add just enough oil to coat the bottom. Stir in lentils and 5 cups of water and bring to a boil.
Carrot Soup with Ginger and Lemon. Now that I have had this blog for about a year and a half, it feels kind of weird to be telling you about a favorite recipe just now.
If it’s such a favorite recipe, why haven’t I already talked about it? When you subscribe to four food magazines, have four large notebooks filled with recipes from almost 20 years of those magazines, plus well over 100 cookbooks…you can perhaps forgive me if some of my favorites slip through the cracks. Carrot soup may not seem like something to get all excited about. It’s not Chocolate Salted Caramel Cake after all. But this is one of those magic of cooking recipes. Along with about 700 carrots, we also got the last of the summer’s corn in our CSA box last week. One Year Ago: Beet Salad with Candied Marcona Almonds Carrot Soup with Ginger and Lemon Adapted from Bon Appétit 4 First course servings If you want a super smooth velvety soup, use a stand blender to purée it.
Melt butter in heavy large pot over medium-high heat.