Roasted Garlic, Turnip, And Sweet Potato Soup!

Posted by Alfred on October 04, 2015

Hi, did you know that a large white turnip has only 50 calories! Not the tastiest raw but once cooked has a good mild flavor and it also has vitamin C and other nutrients but many American’s don’t try the healthy turnip and when paired with another root vegetable the sweet potato and garlic you can blend them into a very healthy rainy day soup.
So without any further ado let’s add this delicious benefit of health to your food regimen you can also add cumin or orange zest if you like.
One large sweet potato peeled and diced .
One large turnip Peeled and diced .
1tbsp balsamic vinegar 3 Tbsp Olive oil
8 cloves garlic whole and peeled.
2 shallots, sliced , 2tsp chopped thyme
4 cups chicken or veg stock.
1/4 cup white wine
Salt and pepper.
Heat oven to 400° line the sheet pan with Foil Heat oven to 400° line the sheet pan with Foil and spray lightly with cooking spray.
Combine root vegetables in a bowl with 2 tablespoons of the olive oil spread evenly on sheet pan and roast for 15 minutes.
In the same bowl toss the shallots garlic and thyme with remaining tablespoon of olive oil, after vegetables have roasted 15 minutes turn with spatula add garlic, shallots and thyme and cook for another 20 minutes, in a saucepan combine wine and stock, Bring to a gentle simmer and the roasted vegetable mixture and simmer until vegetables are very tender. Add mixture too a blender, (work in small batches if necessary) blend until smooth and return to pan on medium heat for several minutes stir in the vinegar and top with salt and pepper top with a dollop of yogurt or sour cream and shallots or scallion serves six .140 cal 4g protein 2g fiber and 270 mg of sodium.
Please be careful blending hot liquids!

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