ROASTED WINTER VEGETABLE SOUP

I hope you will make this delicious soup this week.  The amounts are approximate and you should even feel free to change up the ingredients according to your taste preferences.  Just a note about parsnips---if   you’ve never tried them, don’t be afraid.  They are wonderful and really add a depth of flavor that you won’t want to miss out on.  Please drop me a comment and let me know how you like this recipe!

Ingredients:

1 pound carrots

1 pound parsnips

2  large sweet potatoes

1 small butternut squash

3 T. olive oil

kosher salt

black pepper

2 T. chopped fresh flat-leaf parsley

6-8 cups chicken stock

Instructions:

*Preheat oven to 425 degrees.

*Cut the vegetables into 1 ¼ inch cubes

*Place all cut vegetables in a single layer on a baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Toss well.

* Bake for 25-30 minutes or until tender. 

*Puree in heat-safe blender or  food processor with chicken stock in two batches.

*Heat in large saucepan and season to taste.

* Add more chicken stock to achieve desired thickness.

KALE-TWO WAYS

                            

Yes I want you to try Kale if you’ve never eaten it before.  It is rich in antioxidants and vitamin C,  among other things.  When my kids were younger I designated one night of the week as “KALE NIGHT”!!!  I  provided a really fantastic vegetable  and they lived through it—so, mission accomplished.   Below I’ll give you the  extremely simple directions for preparing kale in two different ways.   It is really delicious so go for it and have  “KALE NIGHT” with your family tonight! 

Boiling:

*Remove the tough center rib from each leaf of kale by laying it flat, or on its side and cutting it out.

*Wash the tender leafy greens and place them in salted water in a large saucepan.

*Bring to a boil and then reduce to a simmer until kale is tender enough to eat (approximately 10 minutes).  Kale doesn’t get as tender as spinach, turnip or mustard greens.  It remains a bit chewy.

*Add additional seasonings if you wish, such as pepper or red pepper flakes.

Stir-Frying:

*Remove the tough center rib from each leaf of kale by laying it flat or on its side and cutting it out.

*Wash the tender leafy greens and chop them into large bite-size pieces.

*Place 2 T. olive oil in a sauté pan and heat up the oil.

*Place all of chopped up kale into the oil.

*Turn the kale often with heat-safe tongs.

*When kale has reduced and become tender, add 1 T. of balsamic vinegar and turn to coat kale leaves.

*Turn off heat and add whatever seasonings you wish (salt, pepper, red pepper flakes, sesame seeds, pumpkin seeds, etc.).