As fall moves in - it’s the time of year I think of soups!!
Roasted Autumn Vegetable Soup- Serves 8
1 large onion, cut into large chunks
4 large carrots, peeled and cut into large pieces
6 medium parsnips, peeled and cut into large pieces
4 cups butternut squash, peeled and cubed
Cooking spray
3 c chicken broth
1/2 c fat-free evaporated milk
1/2 t salt and pepper, or to taste
1.) Preheat oven to 400 degrees. Combine onions, carrots, parsnips and squash in a roasting pan coated with cooking spray. Roast vegetables for 30 minutes.
2.) Place vegetables in large pot. Add broth and milk. Season with salt and pepper. Cook over medium heat for 10 minutes. Puree soup in pot with immersion blender or in batches in traditional blender or food processor until smooth, return to pot.
Recipe from Weight Watchers
If you’re getting a little tired of olive oil and vinegar - change up the dressing and accompaniments. Here are a few suggestions:
Sweet Dijon Dressing
1/3 c red wine vinegar
1/2 t salt and pepper
1 T Dijon Mustard
1 t sugar
1/2 c olive oil
Whisk together and serve with spring mix, blue cheese, sliced green apples and cranberries.
Asian Sesame Dressing
1/2 c rice wine vinegar
1/2 t low sodium soy sauce
2 T honey
1/2 t fresh grated ginger
2 t toasted sesame seeds
1/2 t sesame oil
2/3 c canola oil
Whisk together and serve with romaine and baby spinach leaves, toasted cashews, sliced water chestnuts and tangerine or orange slices.
Caesar Dressing
2 eggs
3 garlic cloves, peeled
2 T lemon juice
2 T worcester sauce
1 t salt and pepper
1 t dry mustard
1 c olive oil
4 T parmesan cheese
1 ( 2 oz) can anchovies, drained
Puree the above ingredients in a food processor until fully blended. Keep refrigerated.
Serve with romaine lettuce, grated parmesan cheese and freshly toasted croutons. Add chicken or shrimp to pack some protein into this salad and it becomes a meal.
If you would like to submit a recipe please email it to thelivingwellministry@gmail.com
