Dawna Stone

You Can Have A Better Life

vegetables

Roasted Vegetable Soup

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I am always looking for different and creative ways to integrate vegetables into my family’s diet. (With a 6- and 8-year-old at home, I’ve discovered that I need to somehow keep veggies interesting). This Roasted Vegetable Soup recipe incorporates 8 fresh vegetables and simple herbs to create one amazing combination. Roasting the veggies before pureeing brings out their sweetness and intensifies their natural and delicious flavors.

I find that this soup hits the spot after a few weeks of indulging during the holidays. It's a great recipe to take with you into the New Year!

I hope you enjoy the soup! If you want to jump start your healthy eating, join me for a 5-day detox.

Roasted Veg2 1200x1200  Roasted Vegetables 1200x1200  Roasted Carrots 1200x1200Roasted Veg Soup in Pot 1200x1200Roasted Vegetable Soup Photo

Roasted Vegetable Soup
Servings
4
Servings
4
Roasted Vegetable Soup
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat the oven to 400 degrees.
  2. Cut the vegetables in ¼ x ¼ x 2 inch pieces and place in a single layer on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. (Note: you will need several baking sheets to accommodate all the vegetables. The sweet potatoes often take longer than the other vegetable so make sure to place them on their own tray.)
  3. Roast the vegetable for approximately 25 minutes at 400 degrees, turning once. Increase temperature to 425 degrees and roast for an additional 10-15 minutes or until vegetables are tender.
  4. In a large saucepan, combine vegetable broth and roasted vegetables. Bring to a boil and simmer for 10 minutes. Transfer to a high-speed blender and puree in batches. Season with salt and pepper as needed.
  5. Sprinkle with chopped basil and serve.
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Crave-Worthy Salmon Stir-Fry

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I love the fresh flavors that come together in a stir-fry. In this particular version, I use salmon, broccoli, snow peas, carrots, water chestnuts, and spinach. But the beauty of stir-fry is that you can substitute nearly any vegetable for another. Shop your local farmers market for the season’s best and add or substitute as you please.

Salmon Stir Fry in Pot   Salmon Stir Fry 2 Forks

Salmon Stir-Fry
Servings
2
Servings
2
Salmon Stir-Fry
Servings
2
Servings
2
Ingredients
Marinade
Stir-Fry
Servings:
Instructions
  1. Combine sesame oil, garlic, ginger, salt, and pepper in a large glass bowl. Add the salmon to the mixture and let marinade for approximate 10 minutes.
  2. While the salmon is marinating, place a collapsible steamer in a wide saucepan with tight-fitting lid and add enough cold water to almost come up to the bottom of the steamer. Cover the saucepan and bring the water to a rolling boil over high heat to create a head of steam.
  3. Add the broccoli, snow peas, and carrots to the steamer. Cover the saucepan tightly again and lower the heat so the water simmers to maintain steam. Steam the vegetables until they are done to your liking. Using a potholder, grab the central stem and remove the steamer. Transfer the vegetables to a dish and set aside.
  4. Remove salmon from marinade (reserve the marinade) and cut into bite size pieces. In a large skillet or stir-fry pan, heat olive oil and reserved marinade on medium-high heat. Add salmon, water chestnuts, and tamari. Cook until salmon is partly done, approximately 5 minutes.
  5. Add steamed vegetables, spinach, and ¼ cup water to the skillet. Stir, cover, and cook for an additional 5 minutes.
  6. Sprinkle with sesame seeds and serve.
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