Roasted Vegetable and Tomato Bisque

Preheat your oven to 375°. Scrub the vegetables then cut them in chunks into a big bowl. Drizzle with a generous amount of good quality extra virgin olive oil and season with a good seasoning blend. Pour onto a big baking sheet covered in parchment paper.

2 big carrots

1 green pepper

2 big celery stalks

1 sm.-med beet

1 big purple shallot

2 med. Yukon Gold potatoes

16oz. bone broth
28oz. San Marzano tomatoes

1 jar tomato pesto
1 can coconut milk

8-12oz.± water

Roast the vegetables 35-40 minutes until they're browned lightly. Put about half into your blender jar along with some bone broth and about half of the tomatoes. When well blended, pour into a 6 quart pot. Repeat until all the roasted vegetables, bone broth and tomatoes are well blended and in the big soup pot. Check the seasonings and add 1T sugar. Whisk in the coconut milk, tomato pesto and zest of one lemon. 

Top with some fresh chopped parsley, basil or dill.

This was really good with cottage cheese-almond flour-cheese biscuits I made the other day.

Ahhh soup! For me, 'soup season' is 12 months of the year. .😊. .Lin

Hearty Chicken Soup

vegetable 'scraps'

3/4 lg. green-orange pepper

2 carrots

3 stalks celery

1 med. onion

1/2c wild rice blend

4 peeled San Marzano tomatoes

~ To peel: drop them into rapidly boiling water for 10-15 seconds. Immediately, scoop them out with a large slotted spoon and into a container of ice water. Stir them gently, then leave to chill 10 minutes, then peel, quarter and chop.

Greens - thinly sliced:

kohlrabi greens

celery greens

green onion tops

2-3T chicken Better Than Bouillon

1-2T Penzey's Maharajah curry powder

8oz. roasted chicken cut in bite size pieces

Today my vegetable scraps were cabbage cores and odd onion pieces from making coleslaw yesterday, that I chopped fine.

The rest of the vegetables were chopped or sliced into a 3 quart pot with 2c of yesterdays coleslaw (from the top of the bowl to avoid the dressing) and 2T EVOO. Sauté these and the kohlrabi greens, which need more cooking than the other two, until sizzling. Add the rice, then add about 1c fresh cold water from a pitcher of 6 cups. Bring this to a strong bubble then reduce to a simmer, cover and let cook a half hour.

Add the tomatoes, the onion tops and celery greens, the rest of the water, soup base and curry powder. Simmer another half hour, stir in the chicken, cover and let stand another 10 minutes before serving. . .Lin