Twist-top container: Creamy roasted vegetable soup with fresh basil
Glass container: mini biscuit with turkey bacon and colby-jack cheese, broccoli, celery, carrots, grapes.
Roasted veggie soup:
Peel 2 sweet potatoes, 1 parsnip, 3 carrots, and 3 celery stalks, and cut into 1-inch squares. Toss with some olive oil, salt, and pepper. Roast at 350 degrees for about an hour, or until the veggies are soft and golden brown around the edges. At the same time, make some roasted garlic from the recipe in this post. Let veggies cool, and then blend them (I used my Magic Bullet) with some veggie broth (enough to accomplish blending). Pour it all into a pot, stir in more broth until it's almost as liquidy as you want. Heat on medium, and stir in any spices you want to taste (I used a seasoning salt, some cayenne pepper, and some fresh basil). When soup is hot, add about 1/5 of the volume milk. Stir, and enjoy!
*Celery Tip- If you hate those celery strings that always clump up after cooking, peel them off with a veggie peeler before slicing. I do this every time I use celery, even if I'm just going to eat it straight.
*Celery Tip- If you hate those celery strings that always clump up after cooking, peel them off with a veggie peeler before slicing. I do this every time I use celery, even if I'm just going to eat it straight.
