I love to cook!!
An artist at heart, being in the kitchen gives me an opportunity to be creative with food. I rarely follow a recipe and enjoy pairing foods to see what new flavors I can come up with. When I recently signed up to extend my farm share through the winter months, I hadn’t thought much about the type of produce I would get this time of year. With all of the root veggies I’ve been receiving, I had to explore different ways to prepare them so I wouldn’t get bored. Who wants to eat plain old steamed beets or a baked sweet potato every night?
Root vegetables, which include parsnips, turnips, potatoes, beets, and carrots, are very hearty and make an excellent ingredient for winter soups. They can can be used on their own and they can also be used as a side dish. Check out these variations of recipes I found that are not only delicious, but super easy as well. Enjoy!
Turnip and Potato Soup
- 1 pound bacon
- 1 large onion, diced
- 4-5 medium potatoes, diced
- 3-4 medium turnips, diced
- 4 sprigs of thyme
- Chicken or vegetable broth
- Salt and pepper to taste
- 1 cup torn kale leaves
- Cook the bacon in a large saucepan over medium heat until desired crispiness. (Lower heat is better to avoid splattering of grease and burning of bacon.) Drain fat and remove bacon.
- In the same pan, cook and stir the onion until translucent. Stir the potato and turnip; cook and stir until the potato and turnip pieces are warmed, about 2 minutes.
- Add the thyme to the saucepan with enough broth to cover the vegetable mixture; bring to a boil, reduce heat to medium-low, and cook at a brisk simmer until the potato and turnip are tender, 15 to 20 minutes.
- Add the kale into the simmering soup; cover and simmer until kale starts to wilt.
- Remove thyme sprigs before serving.
Smoky Sweet Potato Soup
- 4 sweet potatoes (2-1/2 pounds), peeled and sliced 1 inch thick
- 1 tbsp. coconut oil
- 1 large onion, chopped
- 1 large carrot, peeled and shredded
- 1 chipotle pepper in adobo sauce, chopped
- 3 sprigs of thyme
- 1 tsp. of smoked paprika (or more if desired)
- 1 32 oz. of chicken or vegetable broth
- 1/8 teaspoon ground cinnamon
- Salt and pepper to taste
- Sour cream, optional
- In a large saucepan, add the sweet potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 12 to 15 minutes. Drain and return to the pot.
- While the potatoes are cooking, heat coconut oil in a pan and add the onion, carrot, chipotle pepper, adobo sauce, thyme sprigs and paprika and cook until the onions are softened, 6 to 7 minutes.
- Stir in the broth and cinnamon; season with salt and pepper. Simmer until the potatoes are tender, about 5 minutes. Discard the thyme sprigs.
- Add the broth mixture to the sweet potatoes in the pot and puree with an immersion blender (or in a blender or food processor).
- Serve with sour cream (optional)
Beet and Cabbage Crockpot Stew
- 1 lb. beef stew meat
- 3 – 4 large beets, peeled and chopped
- 2 white potatoes, chopped