Everyone could use a little humor on Friday, so let me show you what I have to deal with when my husband and I are halfway across the country from each other during the week and entertaining each other via email … Kevin sent me this yesterday with the title “For Foodie Friday?”  Um … I think he’s missing the point ;).  bacon taco

OK, now for a real Foodie Friday post!  When I have a bunch of vegetables on hand in the fall or the winter, and I’m not quite sure how to use them, one of my favorite things to do is toss them all in a soup.  Soups are easy, comforting, delicious, healthy … and pretty hard to screw up!  They’re also a great way to use up veggies that are on their “last leg,” too … which reminds me to share this interesting post I found on storing Fall produce.  Did you know you could store kale in a cup of water on the counter?  Or that sweet potatoes do much better when they’re not refrigerated?  I usually toss almost everything in the fridge, but now I know!

Anyway, back to the soups.  I’ve already shared one delicious fall-themed soup with you and, yes, it had parsnips and butternut squash as well.  But you can never have too many fall vegetables, right?  This soup is thick and creamy, and the tang of the apples gives it an unexpected burst of flavor.  It makes a great side dish along with some green veggies and a protein (even though the dish has beans, it’s still lower in protein overall).  It’s also packed with veggies, gluten-free, and can be vegan if you use vegetable broth!  Try it with a simple grilled chicken breast, or maybe some maple-cayenne baked tofu.  And, of course, let me know how you like it! Creamy parsnip and apple soup The Lyons' Share

Creamy Parsnip and Apple Soup

Serves 5 (as a side dish) or 2 (as a main course)

Ingredients 10.24.13 001

  • 1 T. olive oil
  • 1 medium-sized yellow or white onion
  • 1 medium-sized apple (mine was a Macintosh, and was 170g)
  • 2 smaller parsnips (150g total)
  • 8 ounces (or about 1 cup) butternut squash
  • 3/4 cup cannelini or Great Northern beans, rinsed and drained (200g)
  • 2.5 cups 99% fat-free chicken broth (could also use vegetable broth for vegetarian/ vegan)
  • 1 cup water
  • 2 tsp cinnamon
  • 1/2 tsp salt

Instructions

  1. In a large soup pot, heat olive oil.  Add diced onion and saute 3-4 minutes, or until beginning to soften. 10.24.13 004
  2. Chop apple, parsnips, and butternut squash into cubes – they don’t have to be bite-sized, but you want them small enough so they’ll cook through.  Add veggies to onions in pot, and saute 5-7 more minutes, or until beginning to soften.  Stir vegetables occasionally so they don’t burn..  10.24.13 006
  3. Add broth, water, beans, cinnamon, and salt.  Stir, and bring to a boil.  10.24.13 007
  4. Reduce heat to low, cover, and allow soup to simmer 20-25 minutes.  You can take it off sooner if you want, but allowing it to cook longer only allows the flavors to meld better! 10.24.13 010
  5. Transfer entire mixture to a large blender (or do it in batches if your blender isn’t large enough).  Blend until smooth – you’ll be amazed at how thick and creamy the soup is from the beans and parsnips – no cream required! 10.24.13 011
  6. Pour soup into bowls or storage containers.  Dig in, and enjoy! 10.24.13 019

If made according to these instructions (for 5 servings), each serving will contain 142 calories, 3.5g fat, 24g carbs, and 4g protein.

So tell me in the comments … Were you storing any of your Fall produce the “wrong” way?  Any fun and/ or healthy plans for the weekend?  Be honest … does the bacon taco look good to you?  (The answer for me is NO … aside from being just nasty, I’m actually not a fan of the taste of bacon, even though I love the smell.  I know, I’m strange.)

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10 Comments

  1. Amy @ The Little Honey Bee on October 25, 2013 at 6:10 am

    NO to the bacon taco… I am not a bacon fan at all… not even the smell 🙂 I love that you post step-by-step pictures (I always forget to do that) and thank you for the vegetable storing link. Super helpful! Have a great Friday and weekend 🙂
    Amy @ The Little Honey Bee recently posted…Green Monstah Pancakes {vegan, gluten free}My Profile

    • Megan Lyons on October 27, 2013 at 9:56 am

      Thanks, Amy! I’m surprised at our little no-bacon crew over here … I thought I was the only one who didn’t like bacon!

  2. Davida @ The Healthy Maven on October 25, 2013 at 7:19 am

    Well I hate the smell and taste of bacon so it’s a resounding NO from me! Is it weird I don’t like it?

    I’m going to the delicious food show in Toronto tomorrow which I’m super excited about. I’ll be working in one of their demo kitchens. Martha Stewart is supposed to be there but after her food blogger remarks last week I can;t tell if I’m still excited 🙁
    Davida @ The Healthy Maven recently posted…Peanut Butter Dill Pickle HummusMy Profile

    • Megan Lyons on October 27, 2013 at 9:59 am

      Ooh, I hadn’t read about Martha Stewart, but just went to go check it out … (eye roll). You’re right, Martha, I am not an “expert” recipe creator, and I don’t have 800 people testing my recipes, but I think she’s missing the point :). Still, it would be super cool to see her, so I can’t wait to hear more about the food show!! And OF COURSE you’re working in the demo kitchen … you’re amazing!

  3. Michael Anderson on October 25, 2013 at 12:50 pm

    I am fine with a bit of bacon now and then, the kids like it (older son in particular) so we’ll have it a few times a year. I will have a slice or two and am good. Nothing I go out of my way for …

    Love the soup … sadly my wife is allergic to apples, so it is a no go! (ironically one of her fave fall things is going apple picking, which we do on her Sept 30th birthday each year!).

    I also like to sautee or broil veggies that are getting ‘done’. That is what I did last night, had a zucchini and eggplant as well as carrots and celery and spinach bag all ready to go, so I baked out the eggplant halves while sauteeing the cut up eggplant meat with everything else and some marsala wine and spices, drizzled just a little sesame oil, stuffed the eggplants, added some fresh grated parmesan cheese and baked. Kids had a great and healthy dinner before marching band, and it was easy to reheat for Lisa and I when she got home from work 🙂
    Michael Anderson recently posted…‘How Music Works’ is a Fascinating Look at Music TheoryMy Profile

    • Megan Lyons on October 27, 2013 at 10:01 am

      Your meal sounds absolutely delicious, Michael! Will have to recreate it! I love “stuffing” eggplant and/ or zucchini with other veggies and some spices. It actually sounds wonderful now, despite the fact that it’s 10am :). Thanks for sharing! And, I feel awful for your wife, who loves apple picking but can’t eat them!!!

  4. arman @ thebigmansworld on October 25, 2013 at 6:21 pm

    I think your hubs and I will get along GREAT- ask him if he’s up for a meal at the heart attack grill in Vegas.

    I store ALL my fresh produce the wrong way- e.g. celery on the counter, zucchini near the dairy…oops. That soup- not only does it scream comfort but its also making me reconsider giving a sweet soup aspect another go- wasn’t a fan the first time but being a HUGE fan of sweet and salty- I think it’ll work! thanks for that!

    • Megan Lyons on October 27, 2013 at 10:03 am

      Haha, yes I think you two would get along!!! Although I’m not sure you could get him to twerk :). You should try the soup – it’s not super fruity, and I wouldn’t even call it a “sweet” soup, just a little bit of tartness in an otherwise creamy/ savory dish.

  5. Enoch Nadler on November 10, 2013 at 9:31 pm

    Haha, love Kevin’s sense of humor. What a great fall soup. Thanks for sharing this.
    Enoch Nadler recently posted…Recovery, Training, and upcoming Turkey Trot 8 MilerMy Profile

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