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October 25, 2017
Harissa Spiced Chicken Stir-fry
November 20, 2017
Roasted Roots Soup
A soup with season roasted veggies
1 serving is approximately 355 cal
11g fat, 55g carb, 15g fibre, 13g protein
Servings 4
Ingredients
- 2 parsnips peeled and sliced
- 1/2 butternut squash peeled and cubed
- 1/2 yam peeled and cubed
- 1 potato peeled and cubed
- 1 cup chicken broth
- 2 cups water
- 1 tsp sea salt
- 2 tbsp olive oil
- 1 can organic Navy beans
- 1 tsp fresh turmeric
- 1 tsp fresh garlic pressed
- 2 " fresh grated ginger root
Instructions
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Pre-heat oven to 400 F
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Prep the veggies, peeling and cutting
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Place in pan and toss with olive oil and sea salt
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Roast in oven for 1 hour or until soft
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Transfer to pot of warm broth + water or just water, enough to cover the veggies
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Cook for 15 mins
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Using an immersion blender, puree veggies til smooth
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Rise beans and add to pot
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Add turmeric, garlic and ginger
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Stir everything together.
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Add more liquid as needed for your ideal consistency.
Recipe Notes
You can also use a food processor or blender if you don't have an immersion blender
