Roasted Winter Veggie Soup

by alphagalcooking

Did you make a batch of Roasted Winter Veggies last week? If you haven’t eaten all the leftovers, use them for this delicious and hearty soup. I prefer to use all vegetable broth, but didn’t have enough last time so I used a combination of vegetable and chicken broth. It was excellent! I serve this with my family’s favorite rolls or some bakery bread for dipping and that makes a meal in my house!

Roasted Veggie Soup

Leftover Roasted Winger Veggies

8  cups vegetable or chicken broth (or a combination of both)

Salt and pepper to taste

 

In a large stockpot, warm 6 cups of broth. In a food processor or blender, puree the leftover roasted vegetables in small batches with some of the broth. The vegetables do not puree completely, so don’t worry if you see small pieces of veggies throughout. Return soup to the stockpot and salt and pepper to taste. Add more broth until it is the consistency desired (I usually end up using all 8 cups of broth).  Serve immediately.

 

Adapted from Barefoot Contessa Family Style, 2002.

Roasted Winter Veggies

by alphagalcooking

Happy New Year! I hope your holidays were joyous and filled with alpha-gal friendly food. Since all the sweets that are abundant at this time of year generally do NOT contain any red meat, my boys were thrilled to have their fill of desserts!

I wasn’t able to post much during the fun and chaos of the season, but we are in a new year and I am ready to get back on track. Let’s start with my very favorite roasted vegetable recipe from Ina Garten’s Barefoot Contessa Family Style. It is colorful, delicious, and goes with just about anything else you are serving. It makes LOTS, but don’t worry, we’re making soup with the leftovers in the next post!

Roasted Winter Veggies

1  pound carrots, peeled and cut into 1 inch cubes

1  pound parsnips, peeled and cut into 1 inch cubes

1  large sweet potato, peeled and cut into 1 inch cubes

1  small butternut squash, peeled, seeded, and cut into 1 inch cubes

3  tablespoons olive oil

1  1/2 teaspoons salt

1/2  teaspoons pepper

2  tablespoons chopped fresh parsley, if desired (I never remember to add this and never miss it!)

 

Preheat oven to 425 degrees.

In a large bowl, toss all the cut vegetables with the olive oil, salt, and pepper. Spread in a single layer on 2 cookie sheets. Bake for 25-35 minutes, turning once, until all vegetables are at the desired tenderness. Sprinkle with parsley if desired and serve immediately.

 

Adapted from Barefoot Contessa Family Style, 2002.

Vegetarian Chili

by alphagalcooking

I have to admit that we didn’t eat a lot of soup before the boys had alpha-gal. Now come fall and winter, soup is definitely on the menu almost every week. I love that you can make it early in the day and let it sit until you come home from the day’s activities. This particular recipe is so easy and quick to put together that it hardly feels like you are cooking! And since it uses mostly canned ingredients, I try to keep most everything on hand this time of year so I can put it together in a pinch if needed. Serve with your favorite chili toppings and cornbread and I bet you won’t even miss the meat! 

Vegetarian Chili

 

2  tablespoons olive oil

1  medium yellow onion, diced the way you like it

4  cloves garlic, chopped (or use minced)

1  1/2 teaspoons ground cumin

1  teaspoon chile powder

1  medium zucchini, sliced and then quartered

6-ounce can tomato paste

1 can (15.5 ounces) black beans, rinsed and drained

1 can (15.5 ounces) pinto beans, rinsed and drained

1 can (14.5 ounces) diced tomatoes with green chiles

1 can (14.5 ounces) diced tomatoes

Shredded cheddar cheese, if desired

 

In a large pot, heat olive oil over medium-high heat. Add onion and garlic and cook until onion is translucent and soft, about 4 minutes. Add cumin and chile powder and salt and pepper to taste. Cook until spices are fragrant, about 1 minute. Add zucchini and tomato paste and cook stirring often for about 3 minutes. Add beans, both cans of tomatoes, 2 cups of water and bring mixture to a boil. Reduce heat and simmer on low for about 20 minutes or until zucchini is tender. Top with shredded cheddar cheese, if desired. Serves 6.

 

Adapted from Everyday Food, May 2010 and marthastewart.com