Tag Archives: rosemary

White Bean Rosemary Soup

Matthew:  This is one of my all-time favorite soups, mostly because I really love rosemary.  I use this recipe from Ina Garten with a few adjustments.  I only use one large onion and probably about 1/8 cup olive oil.  Also, instead of putting in sprig of rosemary, I chop it up finely and put it in.  I probably use 4-5 sprigs total.  This time around, I used dried beans, like the recipe calls for, but I’ve also made it with canned beans.  I was excited to make this soup, because I wanted to get some use out of my new immersion blender.  It worked great and didn’t make a mess at all!  It’s much better than using a regular blender.  The soup turned out great and went perfectly with some crusty bread.  I froze several containers of it (pictured above) so I could pull them out of the freezer for a quick dinner.


Roasted Sweet Potato Soup

Matthew:  I’m getting my wisdom teeth out in a couple weeks, so I wanted to start making some soups and freezing portions of them so that I could just pull them out of the freezer to eat when the time comes.  I’ve never made soup out of sweet potatoes before, but when I searched for roasted sweet potato soup, I found this recipe that sounded good.  It’s a fairly fast recipe to make and can be done in stages.  By roasting the potatoes ahead of time, the soup gets a nice, carmelized flavor.  The rosemary is a great addition, making the soup smell wonderful.

Roasted Parmesan Parsnips

Katie:  Continuing on my quest to try new vegetables, I noticed parsnips in the produce section at our grocery store.  I don’t know if I had ever eaten them before, but I definitely had never cooked them.

After seeing the photos for Roasted Parmesan Parsnips on Sprouted Kitchen, I knew I had to try them.  They turned out pretty good!  I improvised on a marinara sauce using garlic, a can of diced tomatoes, and balsamic vinegar to serve with the parsnips.  It was definitely something different and might even make a good appetizer or side dish for guests.

Balsamic Roasted Beetroot and Orange and Rosemary Roasted Carrots

Katie:  Ever since hearing about the White House beet controversy, I wondered whether I liked beets.  Never having cooked them before, I decided to give it a try.  I found this recipe which looked good.  I followed the recipe exactly, except for only using rosemary since I didn’t have any fresh thyme sprigs.

It turned out to be an interesting side dish!  Flori tried the beets (or at least half a beet), but didn’t like them.  I thought they were good. The carrots alone would also make a good side dish.  If I make this again I’ll have to leave out the beets or serve the vegetables seperately.