Southern California weather has been kind of a tease lately. It’s chilly, it’s hot, you have to wear a sweater in the morning, then by lunchtime are begging for a tank top and flip flops. Last night cooled down just enough to be able to finally prepare one of my favorite cool-weather foods: SOUP! I love soup for many reasons. First, it’s delicious. Second, you can pack your whole day’s worth of vegetables into if you wish. Third, it makes plenty of leftovers so you can make all your lunches for the week in one night. Awesome.
So after work last night I stopped by the store, stocked up then went home and chopped my heart out.
1 Turnip, peeled & cubed
1 Parsnip, peeled & cubed
1 medium Yam, peeled & cubed
2 large Golden Beets, peeled & cubed
1 Onion, chopped
1 cup diced Celery (about 3 stalks)
1 cup sliced Carrots (about 2 carrots)
½ cup diced Chard stems
1 can diced Tomatoes
4 cups Broth (Beef, Chicken or Vegetable)
2-3 cups Chard leaves, chopped
Preheat oven to 400 degrees.
Place the cubed turnip, parsnip, yam and beets in a baking dish in a single layer. Drizzle with olive oil, and toss with salt, pepper and 1-2 teaspoons of dried rosemary.
Bake for 30 minutes, flipping cubes halfway through.
After the vegetables have finished, heat 2 tablespoons olive oil over medium-high heat in a large stock pot. Add the onions and cook, stirring frequently, for 5 minutes. Add celery, carrots and chard stems. Saute for another 5 minutes. Add tomatoes, broth, and the roasted vegetables. If it doesn’t seem that there is enough liquid, add another cup of broth or water. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, then simmer for 30 minutes, or until the vegetables are cooked through. In the last few minutes, at the chard leaves.
This was the prettiest and most gigantic rainbow chard I’d seen in a while!
Soup is great because you can throw pretty much anything in and it works out. If you can’t find some of the root vegetables or are just scared of them, substitute with potatoes, more carrots, etc.
Also, if you can’t find golden beets, normal red beets are fine to substitute.
Just beware! They will turn your whole soup red. Kind of a scary red. But still taste delicious. I just like snatching up golden beets when I find them because they are quite beautiful in soup and you can actually differentiate between vegetables when you use them!