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Creamy Root Veggie Soup.

January 31, 2018

FRIDAY is almost here and I couldn't be more excited for a couple days off to recoup and regroup. 

 

I have so many goals for the new year that I feel like I’m pulling myself in many different directions. Balancing my teaching career and the extras I’m involved in at school, working on my fitness goals, testing out new recipes, teaching myself more about photography, AND still having a social life -- It’s not even February and I need another winter vacation! As much as I feel busy, it is a positive kind of stress and I know it’ll pay off in the end. I think about the other teachers I know who are in the same boat as me but they also have children! They are the real MVP’s.

 

So needless to say, I was running a little short on time this weekend and didn’t have as much time to meal prep as I’d like. Plus, I feel like I have been cooking a LOT lately. Between trying out new recipes and cooking at school for classes, I needed something easy for my lunches for the week. ( AND flavorful) With the weather and all the extra vegetables I have in the refrigerator soups are ALWAYS a great option! When you top soups with bacon and serve them with a grilled cheese, it makes them the ONLY option. 

 

 

Creamy Root Veggie Soup

 

Ingredients:

5 slices thick cut bacon

1 medium onion, diced

1 leek, sliced

2 celery stalks, diced

2 carrots, peeled and diced

1 parsnip, peeled and diced

1 garlic clove, sliced

1 potato, peeled and diced

1 sweet potato, peeled and diced

1 Tablespoon fresh parsley

1 teaspoon fresh thyme

5 cups chicken or vegetable stock

1 cup coconut milk (full or low fat)

Salt and pepper to taste

 

**May substitute milk for another alternative milk or cream

 

Directions:

  1. Heat oven to 425 degrees. Place bacon on sheet pan and bake for 15 minutes or until crispy. Transfer to paper towels and place 3 Tablespoons of bacon grease in a large stock pot.

  2. Add the onions, leeks, celery, carrot, parsnip and garlic into stock pot and sweat for about 10 minutes on low-medium heat.

  3. Add the potato, sweet potato, parsley, thyme and chicken stock to the pot. Bring the liquid to a simmer over high heat, then reduce heat to a low and cover. Simmer for 15 minutes or until potatoes are tender. Turn off heat.

  4. Puree the soup in a blender until smooth. (Depending on the size of your blender, you may have to do this in 2 batches. OR use an immersion blender) Return blended soup to the pot. Add in coconut milk, stir, and season with salt and pepper. Garnish with bacon.

 

***Click here to print the recipe for Creamy Root Veggie Soup!

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