Carrot and Parsnip Soup

I made this ages ago, when it was freezing and all I wanted was some hot soup! Unfortunately I've been busy lately so any one who actually looks to see what I'm up to is getting things a bit belatedly.... I decided to make this particular soup that day because my Dad had missed his mashed parsnips and carrots at Thanksgiving since the rest of us can't stand it.  So the dish was vetoed this year.  However I felt bad for him and decided to refresh the flavors a bit, and make the texture more to my liking.  And that's why this soup over any other.  Despite these being two of my least favorite vegetables, the soup itself was very good! Earthy and strong, with a bit of a kick from the vast amounts of Italian seasoning I used.  This is my adaption of the Vegetarian Times Creamy Carrot and Parsnip Soup from the January February 2012 magazine, which I some how got back in December...

I've changed the recipe a bit, because I don't like the taste of carrots that much.  So I wanted a bit more of the herb, fresh taste of the parsnips.  Thus, fewer carrots then the original recipe called for, more parsnips, and stronger herbs.

So here's my recipe:

Olive oil
2 large carrots
3 large parsnips
1 onion
4 cups of a vegetable broth
2 cups of water
1 cup of sun-dried tomatoes, roughly chopped
3 tsp. balsamic vinegar
1 tablespoon Italian seasoning

Cook the parsnips, carrots and onion on a high heat for 10 or so minutes.
Add the broth, tomatoes and seasoning.
Cover and bring it all to a boil.
Take half of the mixture and puree it, either a blender or a food processor works fine.
Add salt and pepper to taste, and then serve it up and enjoy!

Butternut Squash Soup

So I just made a really amazing soup.  But before I say whats in it, readers must promise that they will be open minded.  That's all I ask, you don't get to say its gross or anything.  So my ingredients were butternut squash, red pepper, garlic, red onion, veggie stock, and..... soft tofu!  Sorry to any of you tofu haters but that is an ingredient.  And not only was it a good choice on my part, it made the soup fantastic!  I refused to tell Pere what was in it until after he tasted it, because I knew if I told him ahead of time he never would have tried with the open mind I know is necessary for those who don't understand tofu, or as in his case, those who have been subjected to my tofu creations in the past.  This is the first time I've cooked with tofu and actually loved what I made, so I'm really excited, and Pere was willing to taste it.  It isn't often that I experiment with a new dish and I love it right away.  But for once I lucked out.  Not that I wouldn't change it, because I will when I make it in the future, but it was good.

Ingredients:
Olive Oil
Half a Red Onion
2 large cloves of garlic
4 cups of Veggie Stock, I used store bought but whatever you feel like
A Whole Butternut Squash, cut in chunks
One Diced Red Pepper
A container of Tofu, Soft
Chili Powder (optional)

I used a large pot, the wonderful red Le Crueset, and added a healthy amount of olive oil to coat the bottom of the pot, then I added my chopped onion and let them go until translucent.  Next the garlic until it made for a wonderful pervading smell in my kitchen.  Then I poured in my stock, all of it, followed by the squash.  Add the red pepper, cover and let simmer on high for a good 15 minutes or until the squash is nice and soft.  While that's  happening take the tofu, after draining a good portion of the water, and crumple it into the blender.  Pulse until its smooth.  Then combine it with the soup.  Continue to let that cook for another 5 minutes.  Then pour all of it into the blender, do it in 2 batches if your blender isn't large enough, and pulse until smooth.  Once the mixture is creamy pour it back into the pot, washing it out first if you so choose.  At this point you want to leave it on a low heat for 20 minutes.  However if you think that the mixture is to thick add more stock until you get your desired texture.  If you want a bit of crunch add some fried onions or have a good thick piece of sourdough bread with the soup.  I hope you enjoy!

                               -Madeleine