So this soup and salad, listed below, are sort of my new obsession. I'm feeling a need to lose a few pounds that have creeped on ever since I gave up diet coke last month (by the way, I am now back on the dc - long story, I'll get to it one day, but let's just say weight gain and crankiness do not a good mama make - we all need a vice). I know when I have a few extra pounds that veggies are what my body need. They are so packed with fiber, and fiber is my little "trick" for dropping down to a weight I'm happy with. It is not a big whoop. We're talking 5-10 lbs that my body drops and gains on a fairly consistent basis. My clothes all still fit, but they are just a little snug. So veggies are on the menu. Here's what I cam up with to fuel me this week for my lunches:
Roasted Veggie Soup
Preheat oven to 425d
- coarsely chop any veggies you enjoy; mine included: 4 carrots, 2 celery stalks, 1 large onion, a handful of asparagus, 1 red bell pepper, several cloves of garlic
- Layer the above veggies on 1-2 broiling pans (I didn't add the garlic until my last 15 minutes of roasting)
- drizzle veggies with a small amount of olive oil and season with salt and pepper; toss well to distribute oil and seasonings
- roast veggies for 45 minutes, tossing every 15 minutes or so to evenly distribute oil
- After roasting is complete, add a large can of diced tomatoes to the pan (you can roast your own if you prefer, but I like the canned roasted tomatoes) - toss
- In batches, puree the veggies with a total of 2 cups of chicken stock - mine took 3 batches
- Season with additional salt and pepper if needed, and any additional spices you like - I added basil to this soup, but next time I'm going to do cumin and chili powder to give it a more southwestern flavor
- Put soup in large plastic container and refrigerate - or enjoy a bowl as soon as it is ready and refrigerate the rest.
I can't wait to try it again next week with a more "Mexicany" type flavoring. And today, my jeans fit just that much better. Ahhh, yeahh!!!
This is yummy with the soup above, or on its own. This too I snacked on all week long, though it didn't last quite as long as the soup because I'm crazy about it and even used it as a dip for crackers!
- Dice the following veggies : 1 large hot house tomato (or 3 romas), 1 large English cucumber, 1 sweet onion, several cloves of garlic, small bunch of cilantro
- Put diced veggies in a large plastic container. Add the juice of one lime. A small drizzle of olive oil (maybe a tablespoon at most). Salt, and pepper to taste. If you prefer balsamic vinegar instead of lime juice, that would work, too .
- Toss all the ingredients together and refrigerate.
I hope someone else will enjoy this as much as I do. Happy Friday!