My parents came to visit Jeremy and I before they embarked on a two week vacay to Nashville and Florida! We got a lot of chores done…my house is full of Christmas cheer now, thanks Mom! And Dad helped me till my garden spot for next spring…I can’t wait!
I made sure to feed them well and they were very impressed by this new soup recipe I tried!
2 T Olive oil
1 medium-sized onion, peeled and chopped
3 large carrots, peeled and cut into coins
3 medium parsnips, peeled and cut into coins
1 head celery diced
1/2 dried oregano
1/2 tsp black pepper
2 can (28 oz each) diced tomatoes, drained
4 cups Watkins chicken broth (or veggie broth)
2/3 C evaporated milk
parsley for decor
Heat oil in large pot over medium heat. Add onion and cook 6 minutes. Stir carrots, parsnips, celery, oregano and pepper. Cook an additional 3 minutes.
Add drained tomatoes and 2 cups broth. Increase heat to medium-high and partially cover pot.
Bring to a simmer, then reduce heat to medium and continue to simmer 10 minutes, until vegetables are cooked.
Ladle half of mixture into a blender; carefully puree. While blending, add 1 C of the remaining broth.
Repeat with remaining tomato mixture and remaining broth. Return to pot, stir in milk and heat until warm. Serve and WOW your guests!
Roasted Root Vegetables
dinner the next night consisted of a round roast (place in crock pot on low with 2 cups beef broth for most of the day) Perfect!
and oven roasted root veggies
turnips and rutabaga
carrots, onion, and red potatoes
seasoned with rosemary, olive oil, sea salt, and pepper
425F for about 30minutes-carrot mix and 1 hour rutabaga mix