This week was so busy! Landon turned 9…
…and we celebrated our 10th wedding anniversary on the same day.
Yes, our little boy had perfect timing to arrive on our first wedding anniversary.
Don took a day off, and after we celebrated together in the morning and got L on the school bus, Don and I hung out and had lunch together — a rare treat.
Then Don grabbed a coffee at Starbucks and I got to shop for a new outfit at Ann Taylor next door for my trip to Memphis on Monday.
I’m one of the lucky bloggers invited to the Amy Howard Blogger Event, where she’ll show us how to use all of her fantastic painting products in a day-long workshop.
The three of us finished our special day with a visit to a new hibachi restaurant. L absolutely loved it!
Today, I dropped of more donations at our local thrift store, spent hours trying to fix a problem I’m having with my computer, and then we went out trick-or-treating with friends.
And I cooked — a yummy soup.
I have been cooking a lot more since getting Field Goods deliveries. They deliver organic and non-GMO food to locations near you, all year around.
Field Goods delivers to workplace and community locations in all Hudson Valley (NY) regions and southwestern CT.
Bags start at $20 week, you can decide which produce you don’t want in the bag or add extra items — and my favorite part is that they provide recipes tailored to what you are getting in the bag!
Have you noticed how much I have posted about them on Instagram, Twitter, and Facebook? Thanks to them, L now loved goat cheese.
This week’s bag was filled with all of this:
And this is what I cooked today:
Roasted Broccoli Rabe and Sweet Potato Soup
I don’t have any step-by-step pictures because I didn’t intend to write about it — but it turned out so yummy that I better write down directions for it before I forget them.
Roasting the broccoli rabe takes the bitterness out of it.
Roasted Broccoli Rabe and Sweet Potato Soup Ingredients
- 1 bunch broccoli rabe, ends trimmed
- 2 tbsp. extra virgin olive oil
- salt and fresh pepper
- 1 tbsp. coconut oil
- 2 large cloves garlic, chopped
- 1 large onion, chopped
- 2 sweet potatoes, cubed
- 2 cups low-sodium vegetable broth
- 1 cup of water
- optional: 1 tsp of Bragg Liquid Aminos seasoning
- optional: half and half or cream
Roasted Broccoli Rabe and Sweet Potato Soup Directions
- Preheat oven to 375°. In a bowl, toss together broccoli rabe, olive oil, salt, and pepper to taste until broccoli rabe is evenly coated. Spread broccoli rabe onto 2 prepared baking sheets and cook for 15-20 minutes, until tender and lightly browned.
- Heat a large soup pot over medium heat, add the coconut oil. When it’s hot, add onions and garlic. Cook until soft and translucent in color. Add the sweet potatoes, broth, water, 1/2 teaspoon salt, pepper, and Bragg to taste. Bragg adds sodium flavor without the sodium, so less salt is needed.
- Bring the soup to a boil, cover, and turn the heat down to a simmer. Cook soup until potatoes are tender and can be easily pierced with a sharp knife, about 15 minutes.
- Add the broccoli rabe and let the soup cool down a bit before you puree it in a food processor or blender. I used my blender.
- Rehead the pureed soup and enjoy!
You could add half and half or cream or roasted sunflower seeds. This is what it looked like with a bit of half and half added.
You’ll love this soup — it’s super healthy and a hit in this house.
How often do you make soups?