Enjoying our Meat-Free Month Challenge with a bowl of Winter Vegetable Soup

For the month of January hubby and I have gone meat-free. I haven’t talked about it yet, I think part of me didn’t want to talk about it because I was worried that if I talked about it too much I might build it up and then not have the follow through that I needed. I already knew that I had two meat posts that were scheduled for this month so I wondered if it wouldn’t make sense to say I am going meat-free this month. But those meat dishes were cooked and eaten before this month so I guess I can let it slide.

Why meat free?

Well there are two parts to that answer. Hubby and I put on some weight last year and we have been wanting to eat healthier. It isn’t that I feel meat is unhealthy although too much of it is. But I have found that giving myself a challenge like this has forced me to get creative with our meals. And having to pay more attention with coming up with this many meals that are meat-free has helped me focus on keeping it healthier.

The second part is to do with Small Wallet, Big Appetite. You see I talk a lot about cutting down your food budget but I feel like I don’t do enough to show examples of how to do that. One thing that helps immensely is to not include meat for every meal. Normally we try to keep our meat dishes to only 3 times a week. Making this change a few years ago made a huge impact to our food budget. But I noticed as I started working on a better recipe archive, my current one is terrible I know, I noticed how few meat free dishes I really had. I feel that in order to encourage you to cut down on your meat dishes that I needed to do a better job of actually giving you recipes in order to do so.

I have to say I am really glad I took on this challenge because, while it has been harder than I thought it would be, it has brought back my creativity. And we are feeling a lot healthier, especially after all the heavy meals we are during the Holidays. Giving up meat won’t be a permanent change for us but it is inspiring us to go meat-free during the week more often. At the end of the month I will talk more about the financial aspect of the challenge.

This soup is perfect for this cold weather, filling, yet not too heavy and very healthy. Perfect for a cold winter day.

Winter Vegetable Soup

1 Tbsp olive oil
1 large onion, chopped
2 garlic cloves, chopped
1 large leek, rinsed and sliced
1 parsnip, peeled and chopped
3 medium carrots, peeled and chopped
1 large swede (rutabaga), peeled and chopped
1 bay leaf
900ml (12fl oz) vegetable stock
4-5 tablespoons milk
1 tsp ground ginger
1 tsp chili powder
1 tsp dried parsley
Salt, black pepper and freshly grated nutmeg to taste


Heat the oil in a large saucepan. Add the onion, garlic and leeks and cook, stirring, over a medium heat, for 4-5 minutes until soft. Add the parsnips, carrots and swede and cook, stirring, for 2-3 minutes.

Pour in the stock and bay leaf; bring to the boil, then simmer for 20-25 minutes until all the vegetables are tender.

Transfer to a blender or food processor and blend until smooth. Return to the saucepan and pour in a little milk to thin. Stir in the ginger, chili and parsley. Season with salt, pepper and nutmeg to taste. Reheat gently, then transfer to warmed bowls.

Winter Vegetable Soup
Author: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 Tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 1 large leek, rinsed and sliced
  • 1 parsnip, peeled and chopped
  • 3 medium carrots, peeled and chopped
  • 1 large swede (rutabaga), peeled and chopped
  • 1 bay leaf
  • 900ml (12fl oz) vegetable stock
  • 4-5 tablespoons milk
  • 1 tsp ground ginger
  • 1 tsp chili powder
  • 1 tsp dried parsley
  • Salt, black pepper and freshly grated nutmeg to taste
Instructions
  1. Heat the oil in a large saucepan. Add the onion, garlic and leeks and cook, stirring, over a medium heat, for 4-5 minutes until soft. Add the parsnips, carrots and swede and cook, stirring, for 2-3 minutes.
  2. Pour in the stock and bay leaf; bring to the boil, then simmer for 20-25 minutes until all the vegetables are tender.
  3. Transfer to a blender or food processor and blend until smooth. Return to the saucepan and pour in a little milk to thin. Stir in the ginger, chili and parsley. Season with salt, pepper and nutmeg to taste. Reheat gently, then transfer to warmed bowls.

This entry was posted in Easy Meal, Gluten-Free, Healthy Eating, Lunch, Stew/Soups, Vegetarian Recipes and tagged , , , , , , , , , , . Bookmark the permalink.

2 Responses to Enjoying our Meat-Free Month Challenge with a bowl of Winter Vegetable Soup

  1. Medeja says:

    The color is warming itself!

  2. Liz says:

    Mmmmm…nothing better than a delicious, hot soup to stave off the cold winter weather! I love veggie soup!

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