- Prep Time 10 minutes
- Cook Time 1 hour
- Estimated Cost $6
- 8 Comments
Oh hey there, it's been a minute. Since I last posted, I've had a few things going on. I published a really fun book. Oh, and I had a baby.
Yup. A really cute one.
I spent the first 17 weeks of my pregnancy throwing up all day long ("morning sickness" is a misnomer to say the least), the next 15 weeks feeling pretty okay, and the remaining 9 weeks (she arrived about a week past her due date) fighting a weird cough and some lovely acid reflux.
But then, she made her arrival and our lives were forever changed. I was treated to home cooking and takeout, thanks to some lovely friends who organized a meal train on our behalf, plus cooking courtesy of my generous mom who stayed for a week after Anna was born, to provide extra support. But once our core crew of friends and relatives had visited, held the baby (after washing their hands, obvs), and then bid us goodbye and good luck, I knew I needed to get back in the kitchen.
I know it sounds weird, but after our reality was permanently altered by the addition of the cutest human ever by way of a major medical event (giving birth is no joke!), plus the fact that I went from being just a regular person who happened to have boobs to a full-service dairy farm/breastaurant, I wanted to get back to preparing my own food -- it helped to resume something from our previous life.
Oh, and I had a bunch of fun new dietary restrictions. Yup, for the first four or so months of her life, Anna had reactions to my milk when I ate dairy, eggs, nuts, soy, wheat, or citrus, so basically everything tasty.
Between having less time, fewer hands to cook/eat with at once, and a slew of foods on the "no" list, I knew I had to come up with something nutritionally dense but easy to keep on hand, and so this soup was born, so to speak (well, reborn, I guess--I've made more than a few pureed root vegetables soups in my time, and on this blog).
The genius of it is that it's actually incredibly simple--just some orange root veggies, whatever you've got on hand, plus garlic, ginger, and broth or water. The fun comes in the garnishes, and that means built-in versatility. I like to make a big pot of it and divide it into storage containers that stay in the fridge. When naptime rolls around, I heat up a little bit, and then jazz it up depending on my mood. My current favorite combination, which I've eaten pretty much every day in the past week is a little gochujang paste, a swirl extra virgin olive oil, a few drops of sesame oil, sliced scallions, and toasted sesame seeds. I also love a little miso paste and a handful of chopped cilantro. But just about everything (including just a small shower of black pepper and a pinch of flaky salt, or even nothing at all) is delicious.
I usually eat it with a toasted English muffin topped with egg salad (eggs are, thankfully, back on the menu now) and the baby monitor in close view.
And the best part? It's a very family-frieindly food :-)
- 2 pounds peeled, chopped sweet potatoes, carrots, winter squash, or a mixture of whatever you've got on hand $5
- 2 tablespoons extra virgin olive oil, plus more for the pot pantry
- salt and pepper to taste
- 1 onion, diced $0.50
- 4 cloves garlic, chopped pantry
- 1 1-inch piece ginger, peeled and chopped $0.50
- 4 cups water or vegetable broth
- optional mix-ins: sesame oil, sesame seeds, chopped cilantro, sliced scallions, gojuchang, miso paste, sriracha
Recipe Serves 6
- Preheat the oven to 400 degrees F.
- In a large bowl, toss the root vegetables of your choosing in the olive oil and salt and pepper, and divide between two rimmed baking sheets.
- Roast for 25-30 minutes, tossing halfway through, until very tender and browned in spots.
- Heat a large, heavy-bottomed pot over medium-high heat.
- Sauté the onion until soft and slightly browned.
- Add the garlic and the ginger and sauté with the onions for 1 minute.
- Add the roasted roots and the broth or water.
- Stir well and add salt and pepper to taste.
- Reduce heat to medium and cook, covered, for 20 minutes, or until the vegetables are soft enough to easily squish with the back of a fork.
- Puree by either working in batches, using a food processor or blender, or use an immersion blender and puree right in the pot.
- Serve plain or with one or two of the mix-ins added directly to the bowl.