Roasted Cauliflower Turnip Potato Soup

September 21, 2013 By: Megabeth Category: Main Dishes, Recipe, Side Dishes

wer turnip potato tahini soup

The weather has certainly changed and has dipped its toe into fall weather. So, it’s time for some vegetable roasting and some soup eatin’…

This soup combines a fantastic cornucopia of root vegetables roasted up to add a depth of flavor. Then at the end, you add the secret ingredient of tahini which adds a rich nuttiness. This soup does require some prep time of peeling and chopping several vegetables. Don’t fret. Turn on an episode of “This American Life” or “Radio 360” and time will fly by while you are chopping away. Once the vegetables are roasted you’ll then get to sit back, relax and let the soup simmer on the stove.

Recipe: Roasted Cauliflower Turnip Potato Soup

Summary: A creamy soup perfect for fall weather.

Ingredients

  • 1 large head cauliflower
  • 3 potatoes, peeled and cubed
  • 3 turnips, peeled and cubed
  • 4 cloves garlic, minced
  • olive oil
  • 1 onion, chopped
  • 8 cups vegetable broth
  • 1/4 cup tahini
  • 1 teaspoon nutmeg
  • 1 teaspoon thyme
  • 3 Tablespoons liquid aminos (or low sodium soy sauce)
  • salt and pepper to taste
  • roasted pecans for garnish

Instructions

  • Preheat oven to 425.
  • Drizzle olive oil on baking sheets.
  • Place cauliflower, turnips and potatoes on separate baking sheets (if possible as they will cook at different rates).
  • Drizzle olive oil over vegetables and add minced 3 of the 4 minced cloves of garlic, salt and pepper.
  • Use hands to distribute olive oil and seasoning evenly over chopped vegetables.
  • Roast in oven until vegetables are soft and lightly browned about 30 to 45 minutes depending on how thick you cut the vegetables. Check them and stir so they brown evenly.
  • Remove vegetables from oven.

wer turnip potato tahini soup

  • Drizzle about a tablespoon of olive oil in large soup pot.
  • Add onion, 1 minced garlic clove, and soften over medium heat.
  • Add roasted vegetables into soup pot and pour in vegetable broth.
  • Add water as needed so that the liquid covers the vegetables.

wer turnip potato tahini soup

  • Add nutmeg and thyme.
  • Let simmer over medium low heat for at least 30 minutes.
  • Add tahini into soup.
  • Put small portions of soup into blender and puree until creamy. (Fill blender only halfway otherwise you’ll have exploding hot soup all over your kitchen.) Or, you can puree using an immersion blender.

wer turnip potato tahini soup

  • Continue blending the rest of the soup.
  • Roast pecans and crush some on top as garnish.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 6

wer turnip potato tahini soup

Quinoa and Roasted Vegetable Tacos

January 04, 2012 By: Megabeth Category: Main Dishes, Recipe

Remember that warm quinoa and corn salad I made a few recipes ago? Well, it’s back and paired up with some roasted vegetables to make a taco.

One thing I am always, Dear Reader, is honest. And, I must confess something here. The flavors of this recipe were really super good, but my execution of it was, well, terrible. You see, I picked up soft tacos rather than hard taco shells. The weight of the potato mixture and the quinoa made these next to impossible to pick up and eat. What’s the fun of a taco if you have to eat it with a knife and fork?

So, please note that my final pictures of nicely lined up tacos actually turned into a fiesta of food all over my plate. I ate them as a quasi-burrito then gave up and grabbed my fork.

Bottom line: use hard shells if you want to have a taco experience. Otherwise, fill soft tortillas and roll them up as a burrito. Or, just throw the roasted vegetables with the quinoa salad and dig in!

Quinoa and Vegetable Tacos
Vegetarian Journal, Vol. 30, Issue One 2011

  • 1 large sweet potato or yam, washed and diced
  • 1 medium potato, washed and diced
  • 1 onion, peeled, outer skin removed, and diced
  • 1 ½ cup sliced carrots (1/2-inch slices)
  • 1 Tablespoon olive oil
  • 1 ½ cups Warm Quinoa and Corn Salad
  • 1 ½ cups shredded lettuce
  • 1 or 2 cups chopped medium-sized tomatoes
  • Salsa
  • 1 package prepared vegan taco shells

Preheat oven to 350 degrees.

Place potatoes, onions, and carrots in a large baking dish.

Drizzle olive oil over vegetables and place in the oven. Roast vegetables, stirring occasionally for approximately 30 minutes or until vegetables are tender.

While the vegetables roast, assemble the remaining ingredients. Microwave the Quinoa and Corn Salad for a few minutes or until warmed. Layer the quinoa and corn, roasted vegetables, lettuce, tomatoes, and salsa in taco shells.

 


Related Posts Widget for Blogs by LinkWithin