BY LISA FABIAN
AUTUMN
This time of year, nature graces us with a bounty of root vegetables like potatoes, carrots, and potatoes. Nutritious foods that make you feel nourished, they are a filling ingredient in the following recipes. For fall flavors, these gluten-free recipes are also heightened with the addition of spices, nuts, and dried fruits like cranberries and apples. Enjoy!
75 min
Split Pea and Root Vegetable Soup
prep time serves 8
From the Taste for Life test kitchen
4 Tbsp oil
2K tsp dried thyme
3 medium carrots, peeled, chopped
2 tsp dried marjoram
3 bay leaves
2 large parsnips, peeled, chopped
1K c chopped leeks (white and pale green parts only; about 2 medium leeks)
1 large onion, chopped
11 c low-sodium chicken broth
3 c dried split peas
Salt and freshly ground black pepper K c chopped fresh Italian parsley
1. Heat oil in a large pot set over medium heat. Add carrots, parsnips, leeks, onion, thyme, marjoram, and bay leaves. 2. Cover and cook until vegetables are tender, stirring occasionally, about 20 minutes. 3. Add broth and peas. Bring to a simmer, cover partially, and cook until peas are tender and soup thickens slightly, stirring occasionally, about 45 minutes.
4. Season to taste with salt and pepper. Discard bay leaves. Stir parsley into soup. Serve. Kitchen Note: When reheating this soup, thin with some water if the soup becomes too thick. Per serving: 426 Calories, 25 g Protein, 64 g Carbohydrates, 22 g Fiber, 10 g Total fat (2 g sat), 281 mg Sodium, HHHHH Vitamin B1 (thiamine), K, Folate, Phosphorus, HHHH Vitamin A, B3 (niacin), HHH Iron, Zinc, HH Vitamin B2 (riboflavin), B6, Potassium, H Vitamin B12, C, E, Magnesium
12 O C T O B E R
2021
SM_1021_324_12_13_14_15.indd 12
8/31/21 5:41 PM
