I’ve been busy in the kitchen today, so you may get two posts tonight!
This first one is something I promised a while ago, and it’s loosely based on a recipe in Sir John’s Table by Lindy Mechefski, which is about the life and times of Canada’s first Prime Minister, Sir John A. Macdonald.
I had intended this as a ‘free’ vegetable soup, but it turns out that parsnips are considered a starchy vegetable – along with squash and zucchini. Oops! It’s really good (husband-approved, in fact!) but it looks like each serving works out to a SmartCarb. It’s high in fiber, though!
Ingredients (for 6 servings)
2 lg parsnips
1 tsp olive oil
1/2 tsp garlic paste
6 c low sodium chicken broth
1 pinch fresh ground black pepper
1 sprig rosemary
1. Remove dark green parts from leek. Wash well but keep together. Shred in food processor using slicing attachment.
2. Peel parsnips. Grate in food processor.
3. Heat a large, heavy-bottomed saucepan over medium heat. When hot, add oil and garlic, saute briefly, then add vegetables. Saute until they wilt.
4. Add broth and bring to a boil. Simmer about 20 minutes. Season to taste.
5. Mince rosemary leaves. Ladle soup into bowls, garnish with chopped rosemary.
Pair this with a Devilled Egg and some pickles for lunch or a midday snack, or serve as a side with lunch or dinner.
Per Serving: (According to Master Cook): 121 Calories; 1g Fat (7.7% calories from fat); 12g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 540mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fat.
I’d call this one SmartCarb and a serving of veggies.
Categories: Appetizers & Finger Foods, Diabetic, First Course, Food Processor, Fresh Herbs, Healthy Portions, Historical (1650 – 1930), Husband-Approved, Lactose-Intolerant, Low Fat, Side Dishes, SmartCarb, Soups & Stews, Vegetables, Winter