Saturday, April 17, 2010

Root Soup

Where did the time go? My last post was during my Passover cleaning. Since then I have barely given a passing thought to this or any of the other 2 work related blogs I help administrate. I'd like to say it's been a very busy time (it has) but I think it has been because of poor time management. And along with the poor time management, I have neglected tracking weightwatcher points and have had some serious misdemeanors in food choices. So far, no weight gain - but I'm flirting with danger.Time to get back on track.

I looked in my fridge this morning to see what would make a good zero point soup. I had parsnip (left over from chicken soup prep at Passover) carrots, and beets. All root vegetables. I was curious to find out if the 3 together would make an interesting soup. Thus, my "Root Soup" was created.

Root Soup

2 cups carrot coins (about 3 large carrots)
1-1/2 cups parsnip coins (about 3 med.)
2 cups julienned beets (3 medium)
1 L. vegetable stock
Bay Leaf
1/4 tsp. fresh pepper
1/4 cup fresh chopped dill
2 1/4" sized chunks of sour salt
1 tsp. sugar

1. Spray the inside of a soup pot with vegetable spray.
2. Sweat the vegetables.

3. Add the stock and simmer until all the vegetables are soft.
4. Add the seasonings while the soup is simmering. Taste and adjust seasonings as required.

I don't think I have ever made a soup without onion. I realized once this soup was finished that I could have used onion since it qualifies as a "root" which was my criteria. Potato would also be an option (but it would add points).

It resembles borscht because the beets colour everything, but the parsnip adds a distinctly different flavout.
I like it well enough to make it again - perhaps with the additions of onion and potato for variety.

and After

1 comment:

  1. looks delicious! I've got a pot of vegetable soup simmering on the stove right now. I like to add a parsnip to my soup