This soup has A LOT OF VEGETABLES!  Please don’t feel obligated to buy the entire market like I did…and if you’re not up to dumping your entire produce drawer into a pot I understand.  If you did neglect your “5 a day” this weekend, however, this will more than make up for it.  It works that way right?  I’m pretty sure my veggies consisted of fried green tomatoes and Bloody Mary’s, so I’m taking every…umm…real vegetable I can get!

 

I originally found this recipe on the Cooking Light website and modified to the point of minimal recognition.  Feel free to substitute parsnips for the more common Mirepoix or sweet potato for Mr. Idaho.  Those two ingredients were the largest flavor enhancers, but who am I to make you experiment.  I’m pretty sure the original recipe also neglects the cruciferous joys of Brussels Sprouts and cauliflower, but I suppose they do tend to be the outcasts of the veggie kingdom. 

 

Rosemary Roasted Veggie Soup

Serves 6.

 

• 2 T olive oil
• 3 T Dried rosemary
• 1 onion
• 1 red pepper
• 1 sweet potato
• 2 parsnips
• 2 zucchini
• 1 package mushrooms
• 1 head cauliflower, chopped
• Brussels sprouts, halved
• 1 lb chicken breasts, cut into ½ in pieces
• 56 oz Chicken stock
• 1 cup water
• 1 cups whole wheat rotini pasta

 

Toss the veggies in olive oil, rosemary, salt & pepper and roast on a baking sheet for 50 minutes at 375 degrees until soft.  In the meantime, combine chicken, stock, and water in a large saucepan, bring to a boil, reduce heat, and simmer for 30 minutes.  Add roasted veggies and simmer another 30 minutes.  Bring the soup to a boil, add pasta, and cook for 10 minutes until done.

Ok boys, you decided that a 5 pound hunk of pork, while right up your alley, is not quite delicate enough for your sweet little buttercup.  Here’s something that is.  This salmon will sweep your sweetheart off her feet, just like it did me years ago when it became one of my all time favorites!  Don’t get jealous, food is but a fleeting fling; this one particularly quick.  It’s not Love, Actually, but once that last bite is swallowed down she’ll be yours again.  Forever perhaps.  Just make sure you really love her or at least print the recipe on the back of her Valentine. 

Sun-Dried Tomato Salmon

• 4 salmon fillets (about 1 lb) 
• 1 egg 
• 1 1/2 c bread crumbs
• 2 T flour
• 2 T olive oil
• 1 large onion
• 2 + T sun-dried tomato paste
• Water
• 1/3 c pine nuts

Bread fish dipped in egg.  Fry in olive oil over medium heat to slowly brown.  Remove from pan.  Saute sliced onions in olive oil.  Add sun dried tomato paste and pine nuts.  Serve over fish.

Parsnip Puree

• 1 lb parsnips
• 3 cups chicken broth
• ½ cup cream
• 3 T butter
• S&P to taste

Boil parsnips in chicken broth for 20 minutes until soft.  Transfer to a food processor and process with ¼ cup chicken broth, cream, butter, and S&P.