One of my favorite celebrity chefs to watch on television is Ina Garten aka The Barefoot Contessa. Ina has this way of cooking that makes everything look so simple to put together yet you know it is going to be scrumptious. As I have mentioned previously, before Weight Watchers I didn’t experiment with vegetables unless they were fried. Now I look for any new recipe that will entice me to use veggies that are new to me.
I have made the Barefoot Contessa’s roasted root vegetables a couple of times now, and for our New Year’s dinner made some again. This was the first time I made them with parsnips and, to my surprise, I enjoyed them. They were basically a white carrot, in both taste and design. We had so much food leftover from that dinner that I decided to make Ina’s root vegetable soup that she makes from the leftovers of these vegetables. The soup was so easy to make and was quite tasty. It also gave me the opportunity to use my Wolfgang Puck Immersion Blender which I have been patiently waiting to use. It was so easy and I can’t wait to try it out again.
Roasted Root Vegetable Soup (Recipe adapted from Ina Garten)
Ingredients:
Leftover root vegetables (sweet potatoes, red potatoes, carrots and parsnips)
2 cans Vegetable broth
Salt and pepper to taste
Instructions:
Combine vegetables and one can of vegetable stock in a stock pot. Warm under medium heat. Use immersion blender to puree the vegetables. The mix will become rick. Add more vegetable stock to reach desired consistency. Continue to puree until all lumps are gone. Season with salt and pepper. Serve warm.
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