Roasted vegetable soup.
- Number of Servings: 8
Ingredients
* Butter, salted, 0.25 cup (remove) * Cumin seed, 1 tbsp (remove) * Ginger, ground, 1 tbsp (remove) * Chicken Broth or Bouillon, 3 cup (8 fl oz) (remove) * Carrots, cooked, 2 carrot (remove) * Garlic, 3 clove (remove) * Leeks, 2 leek (remove) * Onions, raw, 0.50 cup, chopped (remove) * Parsnips, 1.50 parsnip (9" long) (remove) * Squash, winter, acorn, cooked, baked, with salt, 2 cup, cubes (remove) * Baked Potato (baked potatoes), 1.50 potato (2-1/3" x 4-3/4") (remove) * Maple Syrup, 2 tbsp (remove) * Bouillon Vegetable McCormick (1/2 cube), 1 cup (remove) * Lentils, 2 cup (remove) * Cinnamon, ground, 1 tsp (remove) * Cardamom, ground, .5 tsp (remove) * Ginger, ground, 1 tsp (remove)
This was improvised and might not be 100% accurate, but is close enough.
Peel, cut up and bake the following at 375F for about 40 minutes (I sprinkled a bit of salt on these, but probably could have tossed them in a bit of oil and/or maple syrup):
Two medium potatoes
Two medium carrots
A large-ish potatoes
An acorn squash (I peeled it in advance, which was a PITA, but meant I could dump all the roasted veg in the pot later)
While these are doing the roasting thing, finely slice up:
The light green and white bits of two leeks
Two cloves of garlic
A small yellow onion.
Sautee these in a big ol' dollop of butter mixed with a tbsp of olive oil over low heat for 10-15 minutes with a tsp of cumin.
While the roasting/sauteeing is going on:
Fill up a kettle to boil. Put one vegetable and two chicken stock cubes in a four-cup measuring cup. Add boiling water to the four cup point and stir until the powder is dissolved.
Rinse two cups of lentils.
Put everything in the pot with the leek/onion/garlic (I used more boiling water to unstick the lentils from the strainer) mix along with:
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp cumin
1 tsp ground ginger (next time I will use fresh)
2 tbsp maple syrup
Cook over low-to-medium heat for about 20-30 minutes. Blend in batches until smooth. Eat.
Makes about 8 cups.
Number of Servings: 8
Recipe submitted by SparkPeople user BLAUBLAU.
Peel, cut up and bake the following at 375F for about 40 minutes (I sprinkled a bit of salt on these, but probably could have tossed them in a bit of oil and/or maple syrup):
Two medium potatoes
Two medium carrots
A large-ish potatoes
An acorn squash (I peeled it in advance, which was a PITA, but meant I could dump all the roasted veg in the pot later)
While these are doing the roasting thing, finely slice up:
The light green and white bits of two leeks
Two cloves of garlic
A small yellow onion.
Sautee these in a big ol' dollop of butter mixed with a tbsp of olive oil over low heat for 10-15 minutes with a tsp of cumin.
While the roasting/sauteeing is going on:
Fill up a kettle to boil. Put one vegetable and two chicken stock cubes in a four-cup measuring cup. Add boiling water to the four cup point and stir until the powder is dissolved.
Rinse two cups of lentils.
Put everything in the pot with the leek/onion/garlic (I used more boiling water to unstick the lentils from the strainer) mix along with:
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp cumin
1 tsp ground ginger (next time I will use fresh)
2 tbsp maple syrup
Cook over low-to-medium heat for about 20-30 minutes. Blend in batches until smooth. Eat.
Makes about 8 cups.
Number of Servings: 8
Recipe submitted by SparkPeople user BLAUBLAU.
Nutritional Info Amount Per Serving
- Calories: 238.8
- Total Fat: 7.0 g
- Cholesterol: 15.3 mg
- Sodium: 848.1 mg
- Total Carbs: 39.5 g
- Dietary Fiber: 9.0 g
- Protein: 7.4 g
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