Tuesday, December 28, 2010

SKINNY VEGGIE SOUP AND SWEET POTATO ROSEMARY BISCUITS


After eating a lot of rich, rich food for the past week or so, this soup was just what we needed. And, with the New Year's goal of eating better, I'm sure this won't be the last time I make it. Loaded with veggies, it was healthy and filling. You can pretty much use any veggies you like in it, and adjust the spices to change the overall flavor each time you make it. I opted for the Italian spices this go-round. 

The sweet potato rosemary biscuits were a perfect compliment to the soup. Another great recipe from Two Peas and Their Pod; the nuggets of sweet potato were a detectable yet mild addition. I opted to use mostly wheat flour (to try to convince myself that they were much healthier this way!)

SKINNY VEGGIE SOUP
Makes approx. 12-14 cups
(Printable Recipe)

4 garlic cloves, minced (4 tsp)
1 small onion, diced (1 cup)
3 celery stalks, diced (1 1/2 cups) -- I only used 2
1 pkg (8 oz) sliced mushrooms
8 cups (2 qt) low-sodium chicken stock or broth
1 cup sliced carrots, fresh or frozen
1 zucchini, diced (2 cups) -- I used yellow squash
1 cup chopped green beans, fresh or frozen -- didn't use cause I didn't have any
2 cups chopped cauliflower florets, fresh or frozen (1/2 medium head)
3 cups cabbage, roughly chopped (1/2 head)
1 can (15 oz) diced tomatoes with juice
3 bay leaves
2 Tbsp. red wine vinegar or balsamic vinegar
seasoning blend options:
spicy creole (very spicy): 2 tsp. basil, 1 tsp. oregano, 1 Tbsp. paprika, 1 tsp. black pepper, 1/4 tsp. cayenne pepper, 1/2 tsp. thyme
Italian: 2 tsp. dried parsley, 2 tsp. basil, 1 tsp. oregano, 1/2 tsp. thyme, 1/2 tsp. sage, 1/2 tsp. black pepper
garden herb: 2 Tbsp. chopped thyme, 1/4 cup freshly chopped parsley, 1/4 cup freshly chopped basil.

1. In a large nonstick stock pot coated with cooking spray (I also added a tiny bit of olive oil), saute garlic, onion, celery and mushrooms over medium heat until tender, approximately 10 minutes.
2. Add the stock, carrots, zucchini, green beans, cauliflower florets, cabbage, canned tomatoes and bay leaves. If you've chosen spicy creole or Italian blend, add it now. Bring to a boil, cover and simmer over low heat for 20 minutes.
3. Add the vinegar and cook for an additional 2 minutes. If you've chosen the garden herb blend, add it now. Remove bay leaves before serving.

SWEET POTATO ROSEMARY BISCUITS
makes approximately 12
2 1/4 cups all-purpose flour (I used 1 1/4 c. white wheat flour, 1 c. a/p flour)
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
2 cloves garlic, minced
1 1/2 tablespoons chopped fresh rosemary
6 tablespoons cold unsalted butter, cut into cubes
1 cup diced roasted sweet potatoes
1 cup buttermilk
3 tablespoons butter, melted

1. Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together flour, baking powder, sugar, baking soda, and salt. Stir in the minced garlic and fresh rosemary. Mix in cold butter with your fingertips until mixture resembles coarse meal. Add roasted sweet potatoes and gently stir. Pour buttermilk over all of the ingredients and stir with a spatula until just combined.
3. Drop round spoonfuls of dough, about four tablespoons, onto prepared baking sheet. (I used an ice cream scoop.) Brush biscuits with melted butter. Bake 15-17 minutes ( I only baked mine for 13 minutes), or until tops are golden brown. Remove from oven and serve war
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2 comments:

Janey said...

Soup sounds so good right now; especially this one. I have tons of sweet potatoes that I need to use, too.

Xiaolu @ 6 Bittersweets said...

Mmm soup and those flavorful biscuits sound divine right now. I'm about to bulge from overindulging and really need something lighter for a few days :).