A hearty soup, whether meat, seafood, vegetable or grain-based, makes a satisfying one-pot meal. Add a loaf of your favorite crusty bread (sans partially hydrogenated fats) and dinner's done. Please let me know what you think about this vegetarian soup recipe with cheese crisps. VEGANS you'll have to substitute with your own cheese-less crisps. You can make this soup ahead of time or freeze it. Did I mention it is packed with fiber which helps keep you healthy and your immune system functioning properly! Enjoy and click HERE for more great recipes from Whole Foods.Carrot, Apple and Ginger Soup with Cheese Crisps
- Serves 6 to 8
This soup shows off a gorgeous orange color and warm ginger bite on the finish. A simple cheese cracker is the ideal counterpart to the heat of the ginger. Using an immersion blender is a great way to process soups and sauces without removing them from the stove, but you can certainly use a traditional blender as well.
Soup 1 pound carrots, cut into 1-inch pieces 1/2 pound parsnips, cut into 1-inch pieces 1 pound Braeburn apples, cut into 1-inch pieces 3 tablespoons extra virgin olive oil 1/2 teaspoon sea salt, more to taste 1/2 teaspoon freshly cracked black pepper, more to taste 4 cups vegetable broth 1 cup water 1 tablespoon grated fresh ginger, more to taste Cheese Crisps 1/2 pound Parmigiano-Reggiano cheese, grated, about 2 cups 1/4 cup whole wheat flour 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley 1 teaspoon freshly cracked pepper
Preheat oven to 400°F. Combine carrots, parsnips, apples, olive oil, salt and pepper. Toss well to coat. Spread in a single layer on a rimmed baking sheet. Roast for 12 to 15 minutes, until soft and browned. Transfer to a large saucepan and cover with broth and water. Bring to a boil, then reduce to a simmer. Stir in ginger and cook for 8 to 10 minutes longer. Remove from heat and cool slightly. Blend until smooth, using a regular blender or an immersion blender. Season to taste with salt and pepper. Meanwhile, make the cheese crisps. Reduce oven temperature to 350°F. Combine cheese, flour, chives, parsley and pepper in a small bowl. Line a baking sheet with parchment paper. Spoon cheese mixture onto parchment in 3-inch long ovals. Bake for 10 to 15 minutes until crunchy and golden around edges. Remove and allow to cool completely. Crisps can be stored in an airtight container for up to a week. Serve hot soup with crisps.
For Sweet Carrot Apple Ginger Soup (6-8 servings): Per serving (About 12oz/342g-wt.): 150 calories (60 from fat), 7g total fat, 1g saturated fat, 2g protein, 23g total carbohydrate (5g dietary fiber, 13g sugar), 0mg cholesterol, 700mg sodium For Crisps (8 servings with 1 serving = 2 crisps): Per serving (About 2 crisps/34g-wt.): 140 calories (70 from fat), 8g total fat, 5g saturated fat, 12g protein, 4g total carbohydrate (less than 1g dietary fiber, 0g sugar), 25mg cholesterol, 430mg sodium.