{Meatless Monday} Potato Garden Pea Soup With Turnips!

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Happy Meatless Monday!

Hope you all had a great weekend!!

Ours was blustery and cool…nothing like Spring taking a wintery feel! Luckily, there was still some sun and it didn’t rain a single drop (wah!) but we managed to get some things done inside and outside. As a matter a fact, it prompted us to get another project started but you’re going to have to keep checking back for more juicy deets!

Last week we made a lot of homemade meatless meals from scratch and enjoyed a few green smoothies and salads for lunch and as a side with din-din.

We’ve been harvesting turnips (and beets) lately and had some Mexican squash ( a lot like zukes) in the refrigerator so I figured I’d put the two together and make a casserole using an old recipe from the hubby’s grandmother.  We made a few changes to the recipe including dropping out the Bisquick. This way it was all from scratch. It turned out yummy!

That same day, I made a turnip greens smoothie and it was surprisingly good. This week, I’m going to try using the greens in saute’ or dish. I’m really loven’ the CSA (Community Supported Agriculture) crate more and more. It makes me feel like I’m cheffin’ it in the kitch using all these fabulous fresh ingredients. It truly makes all of the difference in taste.

Since it was so cold out yesterday, I figured I’d whip up a batch of potato soup. I honestly didn’t think there was such a thing as doing so but I used my Vita Mix rather than slave  over the stove. Hey, the mood was  felt right for experimenting and besides, homemade bread and butter makin’ was in in the works to go a long with it. *wink, wink*

It turned out really silky and creamy and needed more texture but the taste was wonderful. It totally worked out too…  while  looking up a “potato soup” recipe,  in the Vita Mix book, it happened to contain a “Potato Garden Pea” soup recipe. It worked out perfectly for a base to reinvent the wheel with.

Our CSA crate came with all the ingredients the recipe required except the dried rosemary so I swapped it out with some fresh dried thyme (meant to show you guys that on the vlog!). Oh, and in the latest CSA vlog I mention garden peas are sugar snaps…. nope they’re regular peas, you unshell em’ and everything. The peas were absolutely the best I’ve ever had right out of the pod. With a gorgeously green color to them.  They eventually went into the blender too but I had to taste them alone. OMG! Steamed turnips were also added to the mix. It was quite the creation and had a velvety smooth texture after being pulverized in the Vita.

Next time, I’ll add in some chunks of potatoes AND greens  for some texture. It was still a hearty meal.

POTATO GARDEN PEA SOUP WITH TURNIPS

3 baked potatoes- washed and scrubbed

4 cups of veggie broth

1/2 tsp of thyme or rosemary

1 medium red onion cut into chunks

1 cup of steamed garden peas

2 medium turnips peeled, sliced and steamed

1/2 tsp salt

1/4 tsp of pepper

After the potatoes are done baking – quarter and place into the VitaMix along with everything else and whip it right up (about 6-7 minutes)! And for those of you, who aren’t familiar with the VitaMix when placed on High the machine will heat food up which is why you can use it to make soup. If you don’t own a VitaMix, all you would need to do is pour all ingredients into into a pot and warm. The potatoes may need to get cut up into smaller pieces, or mashed in the pot, or if you own an immersion blender, go to town! It’s really up to you. With summer a few weeks away, soup weather will be long gone. This recipe is perfect for these little spells of cold and will keep you warm from head to toe!

mmm, mmm, good!

moving on to more-yum- yum eats…

last week, we also  enjoyed homemade hippe hummus at lunch. I found a great idea at the Yummy Raw Kitchen that has the boys (included dear hubby) smiling every bite!

sorry for picture quality still using camera or crappy digital!

The eco tot absolutely loves these little hummus tostadas on our homemade oat bread (need to get post up)… which is what I’ve been calling them. lol!

He and Baby C enjoy them without the onions. My husband thought I was a genius after having his first one but I had to confess and tell him it was not my creation. He’s hooked!  We also didn’t have any sprouts like Nikki but instead added the organic micro greens we had on hand.

Yesterday, we topped our “hippie hummus tostadas” with homemade pickles (the hubby made some last week!)  and added some avocado + red onion instead of yellow. Tonight or tomorrow we’re hoping to pickle some turnips and beets and make beet kraut too!

Last night, a little meal planning went on and some raw vegan meals were included. We enjoyed a raw dish for din-din last week and I’ve decided I’ll save it for next week’s Meatless Monday!  I know, I know….it was supposed to be this week!!

Such is life in this mama’s lane… and besides… without my camera… I’m a little LOST!  (you want good rawkin’ food porn pics, right?!) lol!

This week will be different. I did a little planning this week and it’s not as hectic in the hubby’s work schedule. It’s not the best excuse but such is life in the mama lane…

Anyhoo- you’ll get the RAWESOME low down next week. Thanks for being patient.

Looking forward to a great week ahead- especially since it’s a holiday weekend in the US.

What meatless meals have you been dishing up?

Please share in the comments or feel free to jump on board and add yourself to Mr. Linky!!

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