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COOKING, RECIPES

Simply Souperb: 3 'Real Food' Recipes for January

steaming-hot-soup-1490901 Steam rising from a hot, hearty bowl of soup. These sights, smells and flavors are what make January a perfect choice to be National Soup Month. Big batches of rib-sticking goodness make wonderful meals to finish up those long, cold winter days. Making soup is not hard, nor does it take expensive ingredients. You can easily change the soup's ingredients to fit your family's likes. And, the leftovers are often even better in the days after the batch is made! Here are some basic recipes to get you started.

Soup bowls, soup spoons, soup plates, soup pots, soup bases, soup mixes, soup socks, canned meats, homemade noodles, we've got them all! Shop Lehmans.com for soup-er soup-making supplies.

Recipes in This Roundup

Roasted Root Vegetable Soup
Loaded Baked Potato Soup
Basic Minestrone

Roasted Root Vegetable Soup

Lehman's

Prep Time:

30 min

Cook Time:

45 min

Ingredients

2 medium carrots, peeled and cut into 1 -inch-thick pieces
1 medium sweet potato, peeled and cut into 1 -inch cubes
1 medium parsnip, peeled and cut into 1 -inch-thick pieces
1/2 of a medium red onion, cut into thin wedges
3 cloves garlic, thinly sliced
1 tablespoon olive oil
1 teaspoon dried thyme, crushed
1/8 teaspoon ground black pepper
3 cups fat-free milk
1 cup reduced-sodium chicken broth
1/4 cup all-purpose flour

Instructions

Preheat oven to 425°F.
In a 13x9x2-inch baking dish, combine carrot, sweet potato, parsnip, red onion, and garlic. Drizzle with oil
sprinkle with half of the thyme and all of the pepper. Toss to coat. Cover with foil.
Bake for 20 minutes. Remove foil
stir vegetables. Bake, uncovered, for 15 to 20 minutes more or until vegetables are tender.
While the vegetables are roasting: in a large saucepan, whisk together milk, chicken broth, flour, and the remaining thyme until smooth. Cook and stir over medium heat until thickened and bubbly.
Very carefully move a cup of the hot broth mixture and half of the roasted vegetables into a blender (you can use an immersion blender).
Return blended vegetables mixture back into the saucepan
add roasted vegetables. Cook and stir about 1 minute more or until soup is heated through.

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Dori Fritzinger

She lives and works with her multi-generational family in the foothills of the Blue Ridge Mountains in North Carolina. They have a farm of cows and calves, wool sheep, dairy goats, rabbits, ducks, geese, chickens, honeybees, a horse and a donkey.

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