Soup Success!

February 26, 2013

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It’s no secret that I love my crockpot and last night’s soup did nothing to change my mind. However, it is a little more prep than normal involved. I came up with this idea after a serious hankering for some root veggies roasted with a healthy dose of Smoked Spanish Paprika. Normally I’d be perfectly content to toss the veggies with some pasta and call it a day. The problem, was that last night my husband needed a fuss free dinner and a clean kitchen. So a crockpot meal was in order. Besides, roasted veggies is a weekend meal in my book, since otherwise it would mean eating dinner at 10. Not really, but it would still make for a late night meal.

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Instead of giving up on the idea, I went ahead with roasting the veggies on Sunday night, including 2 sweet potatoes, 3 large carrots, 1/2 medium celery root (peeled), 3 cloves of garlic, 1 small/medium onion, tossed in olive oil and smoked paprika.  The next morning I threw them all into a crockpot with about 5 cups of water and half a veggie bouillon cube and let it cook away on low for the day.  You wouldn’t need the crockpot either, you could absolutely roast the veggies and simmer in some veggie broth directly afterwards.  For us, the crockpot was the way to go and when we got home, it smelled great as was, but didn’t look altogether appetizing and I already had my mind set on a bisque of sorts, so I used my immersion blender to whiz it up, adding in more water bits at a time (and a splash of almond milk, although I don’t think it needed it) until I got the right consistency.  Alternatively, you could’ve thrown it into a blender in smaller batches and pureed it that way.   The immersion blender is fast and easy and requires less transporting of the soup, which in my book = less mess and a happy husband.

To top of the soup I added in some more paprika (plus a garnish for my soup, I can’t help it, the stuff is addicting!), a touch of cinnamon and a splash of Rye (Bourbon would do the same thing).   We served it with a side of homemade molasses cornbread, where I replaced the sugar (we have none in the house right now) with molasses.  It had the perfect amount of sweet, without being overly so.  Slathered with some earthbalance, it was a proud moment for me when I got the “this is pretty good” nod from B.   Baking without sugar in the house has been an adventure to say the least, but its just not something we’re looking to add to the grocery list right now unless we have a reason to.  Saving money can be so fun :-p  Actually, this non-sugar thing has been a fun experiment, to see what it is we really need in order to satisfy our “sweet cravings”, which happen few and far between to begin with.  I have to say that the molasses served its purpose well and may be a future replacement for most cornbread options from hereon out in our house!

Life can be stressful sometimes, especially on a Monday after a sleepless weekend, but bowls of soup like this are a nice way escape it for a while.  🙂

If you try it let me know and enjoy!

xo

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