Roasted Root Vegetable and Cauliflower Soup Recipe


I love roasted root vegetables in the winter. By adding a lot of fresh herbs and some flavor boosters, like Parsnip and Cauliflower in this recipe, the result is a truly delicious dish that can stand on its own as a main course or as a complimentary side dish. This recipe is perfect for fall and winter. I like to cook soup on a Sunday afternoon to warm up the home and make everything smell wonderful. For more pointers on this recipe, as well as tips on how to create your own root vegetable so

2 Golden Beets, Cut into quarters
3 Carrots, Large, Cut into planks
3 Sweet Potatoes, Medium, Cut into 1 inch pieces
1 Yellow Onion, Medium, Cut into large strips
3 Parsnips, Large, Cut into planks
2/3 Head Cauliflower, Cut into 1 Inch pieces
2 Tablespoons Fresh Rosemary, About 3 large sprigs, stripped of leaves and fine chopped
2 Tablespoons Fresh Thyme, About 8 large sprigs, stripped of leaves and fine chopped
1 Tablespoon Fresh Sage, About 12 leaves, fine chopped
2 Bay Leaves
8 Cloves Garlic, Paper skins removed
1 Leek, Large, Sliced once lengthwise, then cut along length into 1/4" pieces
1 Red Fresno Pepper, Stemmed, Seeded, and finely chopped
2 Celery Stalks, Chopped
14 Cups Low Sodium Chicken Broth, Can be substituted with with Vegetable Broth or a mix of both
2 Tablespoons Olive Oil
Kosher Salt
Fresh Ground Black Pepper
1) Preheat Oven to 350 degrees Fahrenheit. Arrange oven racks in top third and bottom third of oven. 2) In the stock pot you will use to make the soup, combine the Beets, Carrots, Sweet Potatoes, Yellow...
See the full directions on my site


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Brunch Enchiladas Recipe


My family and I agree that any type of enchilada is a huge hit at our house.  When we added the idea of an omelet in the enchiladas, we knew Brunch Enchiladas were a winner. Plus, it’s a great brunch menu item.  You can prep it the night before, then all you have to do ...

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