I anticipated needing to add spice of some kind, but was captivated by the simple earthy taste of this soup that highlighted the goodness of each of the root vegetables. To create this soup, I simply sauteed the chopped leeks, carrots, and parsnips in coconut oil first, then added the savoy cabbage and vegetable broth. I become as excited about taking photos of vegetables as others do of flowers. I think the green savoy cabbage is quite beautiful, with it's dimply green leaves. It was hard to know which photos to include on this post. When Tom pulled carrots from the garden, he discovered some pairs of white and orange carrots hugging around one another. I used white, rather than orange, carrots so it wouldn't turn the soup brown when mixed with the green cabbage. This soup is my own creation based on what I needed to use from the garden supply, which was an abundance of savoy cabbage, leeks, parsnips and a variety of carrots. He also appreciated the Super Soft Turkey Meatloaf, which I made with almond milk this time. He particularly liked the sweet potato and kale soup, which is the same as the Sweet Potato and Swiss Chard soup except that it uses kale rather than Swiss Chard. Ah.he discovered the joy of my pureed soups in the freezer. For a few days after Tom's surgery, he was not able to eat solid foods without pain. But all seems to be getting back to normal. No abandonment.just some set-backs with my own health (hepatic encephalopathy) and neck surgery for my husband. ![]() It has been so long since I posted a new recipe that I bet you wondered if I had abandoned this blog. This recipe originates from and it is a definite keeper! It's all a definite Pzazz for your good health.to off-set the sweets in which you are likely to indulge in the next couple of months. Heap on top of that the benefit of cooked tomatoes with all of its lipocene, and the green pepper from our garden that I had frozen in small bags. The English word cabbage comes from the French caboche, meaning head.Īnd don't forget the benefits of onions (besides the benefit of using another onion being kept cool in an unused bedroom-turned root cellar). In fact, the Latin word brassica comes from the Celtic word bresic, meaning cabbage. According to cabbage, one of the oldest of the brassica vegetables, and the ancestor of broccoli and cauliflower, has been used in cooking in Europe for more than 4,000 years, giving it an epic history. You know, that awesome family of plants that are packed with vitamins, minerals, and antioxidents making them the powerhouses of the vegetable kingdom. But this is new! And remember, cabbage is part of the brassica family. This is a soup I had made in mid-November, but never took the time to post. So hopefully you found some recipes here or elsewhere that worked well for you. I had meant to write a post about the dishes I had made other years for that grand celebration, but I simply didn't get to it. I hope yours was an abundance of all that you need most in your life. Serve Cauliflower-Parsnip Puree as a healthy addition to Thanksgiving dinner, for a dinner party alongside grilled chicken or roasted vegetables, or mix it with grains to add flavor to your favorite power bowl for lunch.Thanksgiving has come and gone. It makes an excellent addition to soups and stews, considering that it absorbed all that tasty flavor from the spicy parsnips. ![]() ![]() Otherwise, you’ll end up with soup instead of a mashed-potato-like consistency! But make sure to hang onto the broth for another time. You won’t need all the chicken broth for the blending step. That makes sure that any water-soluble vitamins and minerals that seeped into the cooking liquid would make their way into your belly. Then, to make sure we preserved all the nutrients, we pureed the cauliflower and parsnips with the chicken broth. Once the cauliflower and parsnips are tender with a fork, you can eat them straight away without the need for any butter or cream! It really wasn’t that hard! By simmering the vegetables in chicken broth, we were able to infuse an insane amount of flavor into the puree. You might be wondering how we made this dairy-free Cauliflower-Parsnip Puree taste as good as classic mashed potatoes. ![]() All of that saves calories, allowing you to enjoy a creamy, rich puree without feeling guilty about it. While developing this recipe, we also found that you don’t need dairy at all to make this puree rich and flavorful. How did we do it? Well, for starters, both cauliflower and parsnips have fewer carbohydrates than potatoes. Each serving has only 107 calories (as compared to the 206 calories found in our healthy version of Garlic and Thyme Mashed Potatoes). Who needs calorie-dense mashed potatoes when you have Cauliflower-Parsnip Puree? Seriously, you don’t! This recipe has all the flavor and texture of your favorite dinner side with significantly fewer calories.
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