I try to feed him the same food that we eat except when I think it is too spicy for him to handle. For cases like that I make a little extra of some of the dishes and freeze for later use. This is one of those recipes that freezes extremely well and comes in handy when needed. This soup is full of yummy veggies-sweet potatoes, carrots, parsnips and leeks.
Sweet potatoes – 2 medium, peeled and chopped
Carrots – 1 medium, peeled and chopped
Leek – 1 medium, chopped and cleaned (see how to here)
Parsnip – 1 medium, peeled and chopped
Onion – 1 medium, chopped
Bay leaf – 2
Chili powder – ½ tsp (or to taste)
Brown sugar – ½ tsp (or to taste)
Vegetable Broth (preferably low-sodium)/ Water – 3 cups
Salt – to taste
- Heat 2 tsp oil in a medium sauce pan; add all the veggies and bay leaf with a pinch of salt. Let the veggies sweat for 10-12 minutes on medium flame.
- Add water/ broth, cumin powder, chili powder & brown sugar; bring to a boil and simmer for 10-15 minutes or until the vegetables are tender.
- Puree into smooth consistency either in a blender or immersion blender. Pour back into the pan, add half & half, season with salt and pepper; simmer for 3 more minutes. Serve warm.
- To freeze: After the soup is completely cool, pour into ice cube trays; cover with plastic wrap and freeze until set. Once frozen, transfer them into freezer safe plastic bags and use within 3 months.
This is my very Orange entry to Aparna’s @ My Diverse Kitchen “Food in Colors-Orange”, an event started by Sunshinemom @ Tongue Ticklers.