Roots and Soups

As we prepare for the impending storm, I thought I'd link again to my storm prep post. It seems it doesn't matter where we move, we always bring along the hurricanes. When we left New Orleans to live in Cincinnati for a year, we brought a hurricane....lost power for 5 days! And now we have moved to New England, here we go again. Sorry!! But anyway, good idea to be prepared, so get going.

Now on to the actual post. It's ROOT season! Yup, potatoes, onions, turnips, parsnips, you name it....

I roasted a big pan of roots, including parsnips, turnips, celeriac, kohlrabi, onions, and beets for color (since it was all white!). So good. Cut them up, spread them out on a baking sheet, sprinkle on some "Herbs of Provence" and some salt, bake at 400 degrees for about 45 minutes....done! (you might want to stir them a bit in the middle)

I love roasted root vegetables!! What's your favorite root? This was my first time with a kohlrabi and celeriac. Here's a picture of the dirty, half peeled celeriac:

Have you had celeriac before? It tastes like celery, but with a really weird texture.

Made some beet salad too (boiled beets, raw onions, apple cider vinegar, salt):

It's also SOUP season! A nice warming bowl of soup on a cold Autumn evening. Yup :)

(Harvest Corn and Squash Soup)

(Couscous and Roasted Pepper Soup)

Both of the above soup recipes are from Devra Gartenstein's "Local Bounty: Seasonal Vegan Recipes". It's an excellent book with recipes by season. Both of these soups were so delicious!!

What's your favorite Fall/Winter soup?

Eat smart,

T.