Welcome back to Market Monday!

I did a little shopping, a lot of cooking and even more eating.  The Mr. was out of town this weekend so I decided to make a big batch of soup. It’s my kind of comfort food.

The things I do while the Mr. is away . . .  work in bed until late hours of the night. Eat popcorn for dinner. Clean out spice cabinet, pantry and fridge. Shop the farmers market at the pace of a slug. OKAY, slightly exaggerating. Ended the weekend at movies with my sister, where we ate more popcorn. Store bought, that is.

This seriously makes me giddy.

. . . and these were just a few of the items I brought home from the market.

I’m thinking next Market Monday will involve beets. or  turnips. Maybe both, we’ll see. What sounds good to you?

I have a thing with colored carrots. Actually, I have a thing for all fruits and vegetables that look like that came straight out of the ground or off a tree. It’s a beautiful thing.

I hope someday to have a garden, although my husband laughs because I can hardly keep a plant alive. He’s actually the one with the patience green thumb.

Speaking of the Mr., he’s cooking up something good for you later today and will be on the blog this week. He’s nervous, it’s kinda cute.

I played around with this recipe a few times, this one was definitely the winner. It’s warm, comforting and has a sweetness that makes you want to curl up on the sofa or cozy up by a fire. It’s perfect for those rainy days, lonely nights or a table full of family and friends.

Serve with toasted [gluten-free] bread or crackers.

Apple and Parsnip Soup, gluten-free

PRINT Recipe

Ingredients

• 2 carrots [about 1/2 cup], peeled and sliced
• 2-3 parsnips [about 2 cups], peeled and sliced
• 1 apple, peeled, cored and chopped
• 1/2 sweet onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, peeled and minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• dash of ground cinnamon
• 2 cups chicken broth, low sodium – additional cups may be needed

Directions

Preheat oven 350. Cover baking sheet with foil and set aside.

In a medium bowl, place the chopped carrots, parsnips, apple, onions, garlic and ginger and drizzle with olive oil. Add salt, nutmeg and cinnamon and mix to coat.  Place the coated vegetable mix on the prepared baking sheet. Roast in the oven for 20 minutes until caramelized.

Remove and add roasted vegetable mix to a large pot and add chicken broth. Bring to a boil and reduce to simmer. Cover and cook vegetables until tender, about 20 minutes.

Let me soup cool, about 10 minutes and then puree in a blender and return to the pan. Stir in enough water or additional broth to thin the soup to desired consistency.  Salt and pepper to taste.

Enjoy!

Adapted from Epicurious

*Gluten-free & *Dairy-free