You know I have more time in my life when I had time to make two delicious soups from my Tosca's Eat Clean Book. I recommend both of them. I enjoyed them :) I have lots left to last me the week!
ROASTED GARLIC AND SWEET POTATO SOUP
6 large sweet potatoes
1 large yellow onion, chopped
1 tbsp extra-virgin olive oil (EVOO)
1 head roasted garlic
6 cups reduced-salt chicken broth
1-2 cups water Directions
*Preheat oven to 350 degrees Fahrenheit. Slice potatoes in haf lengthwise, rub cut surfaces with EVOO, and place cutside down on LARGE baking sheet. On same baking sheet, place whole head of garlic (remove most but not all of papery skin. Cut about 1/2 inch off top to expose bulbs). Drizzle top of garlic head with more EVOO and a pinch of salt. Bake uncovered in center of oven for about 45 minutes or until potatoes are soft.
*While baking potatoes and garlic, heat EVOO in saute pan. Add chopped onion and saute until clear and soft. Place onions in food processor. Remove half of potato pulp from skins and place in FP with onions. Squeeze garlic pulp from skins and add to FP. Process all three until smooth puree forms. Place puree into a large saucepan. Puree remaining potato pulp. Add to saucepan. Add broth (I only used 4 cups plus 1/2 cup water) and water until desired consistency. Cook on medium until heated through.
*Enjoy!!! Makes about 10 cups of soup.
*While baking potatoes and garlic, heat EVOO in saute pan. Add chopped onion and saute until clear and soft. Place onions in food processor. Remove half of potato pulp from skins and place in FP with onions. Squeeze garlic pulp from skins and add to FP. Process all three until smooth puree forms. Place puree into a large saucepan. Puree remaining potato pulp. Add to saucepan. Add broth (I only used 4 cups plus 1/2 cup water) and water until desired consistency. Cook on medium until heated through.
*Enjoy!!! Makes about 10 cups of soup.
POTATO AND LEEK SOUP
Ingredients
6 leeks whites only rinsed, drained and coarsley chopped - 4 medium baking potatoes
- 1 Tbsp EVOO
- 1/8 cup chopped onion
- 3 cloves garlic
- 8 cups low sodium, low fat chicken broth
Instructions
Cooking DirectionsWash leeks thoroughly. Cut into pieces. Place in a coriander and rinse again. Drain. Peel potatoes and cut into one in chunks. In a large saucepan or Dutch oven heat oil. Add leeks, potatoes, onions and garlic. Cook for 5 to 10 minutes until soft. Add stock to a saucepan and bring to a boil. Once mixture has come to a full boil reduce heat and cook for 30 minutes until vegetables are soft. Process in food processor
Preparation Time: Approx 10 mins
Cooking Time: Approx 45 mins
Cooking Time: Approx 45 mins
Emily...you had a lot on your plate (NO PUN INTENTED), with grad school...no question about that BUT you know how important life style is and you actually started your journey while working on grad work...NO SMALL FEAT. The soups sound delish and soooo clean, of course. I hope you feel all the energy from eating clean and your excercise.
ReplyDeleteThose sound yummy! I bought the eat clean book for my Kobo so I'm reading it on the train...it's interesting :)
ReplyDeleteI felt the same way after pilates, but today I can feel it in my core...I'm thinking it would be good to do that or yoga plus the step and cardio classes. I'm interested to see how it compares with yoga tomorrow.