Roasted Vegetable Soup: by Lauren Morse
Thank goodness for friends who LOVE to cook! Lauren came to the rescue this week with two new slow cooker recipes! The past two weeks have been so busy with taking lots of classes at a new yoga studio: Powerflow Yoga, a “Girls Weekend” in Boston, and lots of clients. I’ve been pretty tired and the cold weather isn’t helping my mood. Pushing myself to get outside for a couple of long runs and taking at least 3 yoga classes per week, have been absolutely fantastic and a great change up in my routine, a great way to meet new people, and just get fresh air. 🙂
Lauren put together this slow-cooker meal the other evening and I cannot thank her enough for sharing it with all of us. Enjoy and Happy Hump Day!
From Art of the Slow Cooker: by Andrew Schloss
2 onions, cut into 1 inch slices
2 carrots, peeled and cut into 1 in sticks
2 celery ribs, cut into 1/2 in thick slices
1 med turnip, peeled & cut into 1 inch slices
1/2 red bell pepper, cut into 1 inch squares
1 sm sweet potato, peeled & cut into cubes
8 white mushrooms, cleaned and quartered
4 large garlic cloves, whole and unpeeled
2 tbp. extra virgin olive oil
6 cups vegetable broth, divided
1 can (15 oz) diced tomatoes, preferably fire roasted, with their juices
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried thyme
2 tbp. chopped fresh Italian flat leaf parsley (for garnish)
Preheat oven to 425. Toss onions, carrots, celery, turnip, pepper, sweet potato, mushrooms, and garlic with the olive oil on a large rimmed sheet pan. Spread out into an even layer and roast for 30 minutes, or until the vegetable are tender and lightly browned at the edges.
Scrape the vegetables into a 5-6 quart slow cooker. Pour 1 cup of the vegetable broth onto the sheet pan and scrape up any browned bits clinging to it; scrape into cooker. Add the remaining 5 cups of broth, the diced tomatoes and their juice, salt, pepper, rosemary, thyme. Cover the cooker and cook for 2-3 hours on high or 4-6 hours on low, until the flavors are blended.
Garnish soup with parsley when ready to enjoy!
Makes 6 servings
- I used a rutabaga instead of a turnip because I couldn’t find a turnip at the market. If using a rutabaga, it’s easier and safer to peel it with a sharp knife rather than a vegetable peeler.
- I’m a garlic lover, so I doubled what the recipe called for and used 8 cloves.
- I used Pacific Foods Organic Low Sodium Vegetable Broth- delicious and flavorful without the extra sodium!
- I left out the kosher salt. If soup needs more salt, I’ll season it bowl by bowl.
- I roasted the veggies for 25 minutes instead of 30. They were tender at this point and didn’t want them to overcook and get mushy.
- I also roasted the onions separately from rest of veggies b/c theytend to cook faster. Onions cooked well in 20 minutes.
Additions (from cook book):
- Feel free to alter selection of veggies to your taste, but try to keep the volume of vegetables approximately the same.
- Like most soups, this one benefits from age. The flavor will improve after it sits for a day.
- Garnish with grated cheese, is desired.
What is your favorite yoga studio? And what is your favorite yoga pose?