The two peas started on their green journey a few weeks ago by mixing spinach into several dishes. Then they advanced to trying new recipes. This week's winners are parsnip soup (a mix of recipes from foodnetwork.com and epicurious.com) and a green smoothie.
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| Parsnips are part of the carrot family. They are devoid of color unlike carrots, though. The soup started out as four chopped garlic cloves, one half of a chopped onion, and two chopped celery sticks sauteed in two tablespoons of oil. Then we added five chopped carrots and three chopped parsnips. The entire contents simmered in about one teaspoon of ground ginger root, a dash of basil, a dash of pepper, and two cups of chicken broth for about 20 minutes. |
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| After being pureed in a blender it took on a beautiful pumpkin-orange color. We pureed half of the original mixture of vegetables at a time and added a little more water, or some cream, until the soup barely moved continuously in the blender (we didn't want it to become watery). |
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| We added salt and nutmeg to taste. We added a few pieces of turkey bacon and a tablespoon of sour cream as well. Very yummy! The recipe makes about six servings. |
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| Our green smoothie has one and a half handfuls of spinach, about a half a cup of cranberry juice, two bananas, a can of peaches (in pear juice, not drained), and a cup of blueberries. We pureed it in the blender until it was really smooth and frothy. The contents will settle after it sits for a little while. It tastes delicious! If you'd like to try another green smoothie recipe, you can visit my sister's blog at togetherforeverinlove.blogspot.com. | |
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