If you are on a long journey, such as I am, then there needs to be some excitement along the way. The red envelops are one way of adding that. So are new tastes and textures. I’d like to share another one with you
About a year ago, maybe more, someone dropped off Skinny Feasts – Deceptively Rich Cooking the Low-fat Way by Dee Hobsbawn-Smith at our Co-op book exchange. I picked it up and have been delighted with the soup section ever since! Of course, you know that a recipe never gets cooked “as written” but this is the book that provided the base for the recipe that follows:
Pumpkin, Pear and Parsnip Soup with Ginger – a SSS variation:
1 tbsp. canola oil
4 carrots, sliced, but not too thin
2 – 4 parsnips, sliced and also not too thin.
Combine these ingredients to coat the veggies and roast at 400 degrees for about 40 minutes, turning once.
One small pie pumpkin (I bought mine at the Farmer’s Market in October and it was just fine) cooked, peeled and lightly mashed.
(As you can see, I had two, one is destined for muffins and is now cooked, peeled and in the freezer)
You can also substitute this with a 14 oz. tin of pumpkin puree
In the soup pot, combine:
2 tsp. butter, salted or unsalted
1 leek, sliced thinly
4 Tbsp. minced ginger
and saute until the leeks are soft and separated.
The “stock” for my soup was the water I used to cook the pumpkin, but you can use 6 cups of chicken or vegetable stock as well.
Because I like a chunky soup, I whirled only some of the pumpkin and some of the roasted vegetables in my blender, and then added everything to the leeks and ginger.
I added the juice of two Minneola tangerines to the soup, but the recipe calls for oranges. Make do with what you have.
I added a few tablespoons of Agave syrup but you can use honey as well.
Add salt to taste, and enjoy!
It is a delicious soup and I do hope you try it!
It’s Monday morning and I’ve been to the gym. Everyone is so glad to see me – and it starts my day on a great note! Another advantage of the early morning workout! Anyways, here are the “weekly stats” as we call them in TOPS. I’m happy!
|After 10 weeks…
(to Mar. 12)
|Weight Loss||Number of Visits||Cost per visit||Miles
|Year to Date
|16 pounds||58||This week
Inches Lost: 14 This is a new number. I get “measured” every nine weeks or so. But it sure explains why my work pants are getting so saggy. A trip to Value Village is on the horizon!
Have a wonderful day, and thanks for sharing my journey!