Nourishing & Frugal: Roasted Root Vegetable Soup
Going grain-free can result in one of two things:
- you eat a lot of animal products and some produce, leaving your budget trembling.
- you eat a produce-dominated diet alongside animal products, leaving your budget intact.
Number two looks a lot better for your budget, doesn’t it?
One of the best ways to make that meat stretch, while encorporating lots of vegetables is to make vegetable soups with chicken stock. Even better is when you can blend the two to make a creamy soup that doesn’t even contain cream.
This soup is all of the above and flexible to boot. You can use whatever vegetables you have on hand. You could change up the flavors by adding different fresh herbs. The possibilities are endless.
Roasted Root Vegetable Soup
Ingredients
4 1/2 lbs. root vegetables (I used carrots, parnips and turnips)
6 cloves of garlic, peeled
1 large onion, cut into eights
1/4 cut melted butter or olive oil
2 quarts of chicken stock
1/2 teaspoon lemon juice
2 dashes of cayenne
salt and pepper to taste
paprika and/or fresh herbs for serving
Directions
Preheat the oven to 425 degrees. Trim, peel and chop the vegetables into 1″ cubes. Place the vegetables, garlic and onion on a sheet pan and pour over the butter or oil. Toss the vegetables with the butter to coate evenly. Roast in the oven for 45-50 minutes, turning halfway through the cooking process.
Once the vegetables have browned well, take them out of the oven and transfer them to a soup pot. Add chicken stock, lemon juice and cayenne. Bring to a boil and allow to simmer for 15-20 minutes.
Blend soup using hand-held blender or in batches using your blender. Taste for seasoning and add salt and pepper as needed.
Serve with a sprinkling of paprika and/or fresh herbs of your choice.
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We love this soup! Thanks for reminding me about it… I have forgotten to make it lately. And yes, stocks are such a great way to make a few meat products stretch a lot further. I make stock every Monday… unless the plan fails, of course.
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Avoiding all grains!?! Interesting! We tried something similar, but found that we were HUNGRY! Eventually we found that we could tolerate rice.
I read the comments under your grain free menu. All of those are great suggestions, but let me add what worked for us.
First off, if you have leaky gut from the poor diet and antibiotics you probably need an additional B12 supplement. The liquid that you put under your tongue and hold are far superior to any capsule or tablet.
Secondly, invest in some pH test strips. Test frequently. If there is much variation and hard time regulating, this indicates a fungal infection. Eat foods to keep you in range.
Google acid/alkaline foods.
Lastly, to keep myself in range, I boil cabbage for 4 minutes, then drink the water. Not real pleasant tasting, but you’ll get used to it. Cabbage juice will heal your gut. It is talked about in the Breaking the Cycle diet book (Specific Carbohydrate).
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Shannon, how are you feeling since eliminating grains? hungry?
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Ooohh, I love root veggies in a soup. It’s still cold enough here to enjoy this, I think. (I’m in the South.) Bookmarking it in my recipes in Delicious!
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I made this soup last night. It made a delicious, satisfying meal. It was nice and sweet. I used parsnips, turnips, carrots, and celery root. Mine doesn’t look smooth and nice like yours. It is actually quite chunky.
It looks like it may be a soup that I tried when in Ireland this past April. I am going to try it.