Root vegetable soup

I have not been around here lately, things in my life have been a little crazy. My oldest daughter Ocean, is in the hospital. Since she is hopefully on the mend, I thought I would take her some home-made soup. I made this "root vegetable soup" to compensate for the yucky hospital food.

Picked up a bag of stewing vegetables at the grocery store yesterday. It's just handy and pretty inexpensive. I also grabbed a can of kidney beans, and whipped this together this morning.

Root vegetable soup

2 tbsp sunflower oil
1 onion-small diced
1 clove of garlic- minced
2 carrots- peeled and sliced thick
1 potato- peeled and cubed
1 turnip- peeled and sliced
1 small rutabaga- peeled and cubed
5 cups water
1/4 cup rice
1 can of kidney beans- rinsed
1 Tbsp balsamic vinegar
a few leafs of kale- chopped
dried oregano
sea salt
freshly ground pepper

In a large pot, gently heat oil, add onions and garlic. Sauté until soft.
Add veggies and continue to sauté for 4-5 minutes.
Add water and rice.
Bring to a boil. Turn down to simmer.
Add beans. Season with vinegar, oregano and salt and pepper
Stir in kale once ready to serve.

Split pea soup (slow cooker styles!)

This morning I rinsed some split peas and through them into the slow cooker with chopped potato,carrot, onion and couple of bay leafs. By the time it starts bubbling it fills the house with the most amazing "cottage diner" smell. I don't know how else to describe it? You know the kind of restaurant that is off the beaten track, with the home cooked menu mom and pop run. Yep that's the smell (without the grease!) haha

I love my slow cooker. I just throw whatever I want in it and turn it on high. Leave it for 5-6 hours, and a meal is usually made without too much fuss. If you are using dried beans...a little forethought is needed, they need to be soaked overnight. What is great about using dried lentils and peas is that they don't need to be soaked, just rinsed 3 or 4 times and there good to go.

Split pea soup (slow cooker styles!)

2 cups dried split peas
2 potato- peeled and chopped
2-3 carrots-peeled and chopped
1 medium onion- small diced
2 bay leafs
6 cups water
apple cider vinegar
sea salt
freshly ground pepper
fresh mint for garnish (optional)
vegan sour cream (optional)

Put everything into the slow cooker turn it on high ( except the vinegar, salt and pepper, save that for fine tuning). Let cook for 5 hours, stir it up. Season to taste.

leaf inspection

Over the last few days we have found some really beautiful leaves. We have made a collage with some (construction paper and glue), and I am thinking a stain glass leaf window with the other?  We ventured outside this afternoon for some leaf hunting and the little one said she wanted to go back in for a hot cocoa and some snuggles..its getting chilly!

showing off her collection

Sweet potato & red pepper soup

It is thanksgiving weekend and we have had lots of company. This was a yummy soup I made for lunch. The red pepper was an after thought, actually the whole soup was an after thought :P I just started with the basic soup stock vegetables (onion, carrot & celery). the creaminess is from the white potatoes. I think the sweet potato paired really well with the red pepper, and the color is very fallish. Served it with a fresh baguette that I bought at the farmers market and some homemade sun dried tomato hummus. YUM

1 onion-small diced
1 leek-white part only sliced
4 carrots-peeled, chopped
2 stalks celery-chopped
pinch of nutmeg
2 tsp dried basil
1 tsp paprika
1 large sweet potato-peeled and chopped
1 red pepper-seeded and chopped
3 small white potatoes- peeled and chopped
water to cover (about 8 cups)
2 tsp red wine vinegar
1 tbsp maple syrup
sea salt
freshly ground pepper

In a large pot saute onions,leeks, carrots and celery. Add spices.
Saute until absorbed
Add sweet potato, red pepper, and white potatoes.
Fill with water
Bring to a boil. Simmer until all vegetables are soft
Blend in batches.
Season with the rest of the ingredients.