As the seasons change, so do our bodies. The cool and chilly weather we have been experiencing the past few weeks makes our bodies naturally crave warmer, more filling foods.
The smoothies we have been making in the morning or afternoon may no longer sound appealing. Honor your body and the season changes and start cooking up some warmer dishes. Here is a classic roasted veggie soup to get you started!
Roasted Veggie Soup
8 cups veggie stock
5 carrots, chopped
1 sweet onion, chopped
5 celery stalks, chopped
5-6 cloves garlic
3 Bay Leaves
2 Tablespoons Olive Oil
2 cups wild rice
Himalayan Sea salt, to taste
Pepper, to taste
Additional spices to taste
1. In a large skillet, heat olive oil and gently cook garlic and onion onion without browning, for 3-4 minutes.
2 Add other veggies and cook for another 2-3 minutes.
3. Add vegetable stock and bay leaves to a deep pot.
4. Add veggies and wild rice to the veggie stock.
5. Bring to boil, then cover and simmer for 60 minutes or until rice is cooked.
This article first appeared on Dormont-Brookline Patch.
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