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Bringing Home the Bakin'

bake my cake and eat it, too

Monthly Archives: April 2012

Living on my own, without a meal plan, I have been forced allowed the opportunity to experiment with cooking.  While my cooking skills are not yet up to par with my baking skills, they are definitely improving. To debut these newly fostered skills to my family, I prepared this simple, yet wholly delicious soup.

Golden Vegetable Soup – For the Love of Soup, Jeanelle Mitchell

Ingredients:

  • 1 tablespoon olive oil or safflower oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 stalk celery, chopped
  • 1 teaspoon grated ginger
  • 3 medium carrots, peeled and chopped
  • 2 medium parsnips, peeled and chopped
  • 1 large potato, peeled and diced
  • 2 cups low-sodium chicken or vegetable stock
  • 2 cups water
  • 1/2 cup buttermilk or 2% evaporated milk
  • sea salt and freshly ground pepper
  • 2 tablespoons chopped flat-leaf parsley

Directions:

  1. In large saucepan, heat oil over medium heat.  Add onion, garlic, and celery, and saute for 4 minutes.  Stir in ginger and cook for 2 minutes longer.
  2. Add carrots, parsnips, potato, stock, and water and bring to a boil.  Reduce heat, cover, and simmer for 20 minutes or until vegetables are tender. Remove from heat and let cool slightly.
  3. Puree soup in the saucepan using an immersion blender, or transfer in batches to a blender of food processor and blend until smooth, then return soup to the saucepan.  Add buttermilk, season with salt and pepper to taste, and simmer until heated.  Do not boil.  Serve garnished with parsley.
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