1. chemicalfreeskinny:

RECIPE:  SUPER HEALTHY ROOT VEGGIE-APPLE SOUP
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Root Vegetable and Apple Soup
Pureeing winter root vegetables together and enjoying them in soup is a great way to extend their flavors.
This roasted root vegetable and apple soup  is a delicious fall treat. The flavors of winter root vegetables are enhanced in  a puree with broth or stock.
SERVINGS 4
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INGREDIENTS
2 sweet potatoes, large, peeled and diced 8 parsnips, peeled and diced 2 small onions, peeled and diced 2 (organic…skip the pesticides*) apples, peeled and diced 1/4 cup oil 1/4 cup honey 2 tablespoons chopped fresh rosemary 1 teaspoon (additive-free*) five spice powder 2 teaspoons (sea*) salt 1 teaspoon freshly ground pepper 4 cups (fresh/additive-free*) vegetable broth  1/2 cup (additive-free*) Marsala (optional) 2 ounces (sulfite-free/unsulfured) dried apples 3/4 cup (organic*) creme fraiche
*ChemicalFreeSkinny recommendations
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PREPARATION
 1. Preheat oven to 375 degrees F.
2. Place the diced vegetables and fresh apples on a baking sheet and  toss with the walnut oil, honey, rosemary, five spice powder, salt and  pepper. Roast, turning often, until vegetables are softened and lightly  caramelized, 30 to 35 minutes.
3. Combine the vegetable broth, Marsala, and dried apples in a large  saucepan over medium-high heat; simmer until reduced by one-third, about  20 minutes.
4. Working in small batches, puree the roasted vegetables with the  reduced liquid in a blender; transfer to a saucepan. If the soup is too  thick, thin with hot water or more broth.
5. Adjust the seasoning with salt and pepper to taste. Ladle soup  into bowls. Drizzle a little creme fraiche over the top of each serving  and swirl with a skewer or a knife. Serve immediately.
____________________________(Recipe: thedailygreen.com)

    chemicalfreeskinny:

    RECIPE:  SUPER HEALTHY ROOT VEGGIE-APPLE SOUP

    ____________

    Root Vegetable and Apple Soup

    Pureeing winter root vegetables together and enjoying them in soup is a great way to extend their flavors.

    This roasted root vegetable and apple soup is a delicious fall treat. The flavors of winter root vegetables are enhanced in a puree with broth or stock.

    SERVINGS
    4

    __________

    INGREDIENTS

    2 sweet potatoes, large, peeled and diced
    8 parsnips, peeled and diced
    2 small onions, peeled and diced
    2 (organic…skip the pesticides*) apples, peeled and diced
    1/4 cup oil
    1/4 cup honey
    2 tablespoons chopped fresh rosemary
    1 teaspoon (additive-free*) five spice powder
    2 teaspoons (sea*) salt
    1 teaspoon freshly ground pepper
    4 cups (fresh/additive-free*) vegetable broth
    1/2 cup (additive-free*) Marsala (optional)
    2 ounces (sulfite-free/unsulfured) dried apples
    3/4 cup (organic*) creme fraiche

    *ChemicalFreeSkinny recommendations

    ________________________

    PREPARATION


    1. Preheat oven to 375 degrees F.

    2. Place the diced vegetables and fresh apples on a baking sheet and toss with the walnut oil, honey, rosemary, five spice powder, salt and pepper. Roast, turning often, until vegetables are softened and lightly caramelized, 30 to 35 minutes.

    3. Combine the vegetable broth, Marsala, and dried apples in a large saucepan over medium-high heat; simmer until reduced by one-third, about 20 minutes.

    4. Working in small batches, puree the roasted vegetables with the reduced liquid in a blender; transfer to a saucepan. If the soup is too thick, thin with hot water or more broth.

    5. Adjust the seasoning with salt and pepper to taste. Ladle soup into bowls. Drizzle a little creme fraiche over the top of each serving and swirl with a skewer or a knife. Serve immediately.

    ____________________________
    (Recipe: thedailygreen.com)

Notes