Mopping up Foods on a Snowy Evening

In Beans, CSA, Soup, Vegan, Vegetables, Vegetarian on January 29, 2015 at 5:03 pm

While writing about food is one of my passions, I haven’t always excelled in the literary arts.  I knew my multiplication tables at the age of 5, but reading comprehension, creative writing, and book reports turned me into a deer-in-headlights.  Even in college, I had to drop my extra minor the last semester of senior year because of one writing-intensive poetry class (which was also offered at a lower level with a smaller workload).  Had I kept registered in the upper level version of the class (which I needed for the minor), my grade would have prevented me from graduating summa cum laude.  Ain’t nobody got time for that!  This class was like no other class I’d ever taken.  Millions of ways to interpret and dissect sentences, lines, capitalization, you name it.  Perhaps because I was a business major, that’s how I saw poetry: examining the situation, finding the formula, and deriving a solution.  This approach was far different from the roots of my poetic knowledge, which all started in the sixth grade.

With the exception of “Roses are Red…”, the first poem I learned to memorize was “Stopping by Woods on a Snowy Evening” by Robert Frost.  My sixth grade teacher made each of us in the class stand up at the front of the room and recite the poem.  Til this day, almost 20 years later, I still remember every line (with the exception of one that I JUST looked up a few minutes ago).  Each time I recall the lines in my mind, I get a sudden twinge of emotions: a mixture of nostalgia, sadness, and happiness.  At the time, I had a very shallow understanding of Mr. Frost’s work.  However, as I’ve grown older – and as my college poetry professor had taught me – there are layers upon layers of meaning one can peel away from this story.  I won’t delve too much into this piece, because that’s not really the point of this post.  For me, this poem symbolizes my journey in life, which is why I have such a great connection to it.  Going through the motions of the day-to-day, even when I think there really isn’t time to stop, sometimes it’s those precise pauses that invigorate me to continue.  And this week was no exception.

After returning from a wonderful week-long vacation in Cancun, I was back to my ever-growing to-do lists.  However, unlike a “typical” week, I had the added bonus of fever/congestion for Rocco, which quickly infected me.  Not only was I dealing with the shock of after-vacation bliss and all of the unpacking/laundry that accompanies the return home, I was taking care of a whiny, inconsolable toddler while feeling weak and miserable.  Oh, and an impending snow storm to boot.  I did what I had to do to prepare – stocked the kitchen, did the laundry, etc. and napped when I could.  Even though the naps took away from doing more work, I had to take care of myself.  Then came Wednesday.

On Wednesday, I kind of felt like that man with the little horse.  I was still congested, but feeling well enough to not allow myself to stop.  In the early afternoon, I was mostly caught up, so I got a jump start on dinner.  While I really didn’t want to cook, I didn’t have much of a choice.  After being inside for almost 3 days, it was one of those clean out the fridge kind of endeavors.  I was really in the mood for some soup, so I decided to try roasting whatever veggies I had, then finishing them off in the Vitamix for a few minutes with some broth. It came out much better than I anticipated.  Plus, the time it took to prepare the veggies allowed me the opportunity to quietly reflect on my progress in the smaller and larger scheme of the day/week/month/year/life.  That may sound a little far fetched, but it truly was how I felt at the time.  I think it’s just what soup does to me.

I’m sure you could swap in/out for whatever you have, but I’d recommend trying this anytime you want a bowl of existentialism.

Roasted Root Vegetable “Refrigerator” Soup

Makes 8 cups (4-6 Servings)

Appx. 6-7 cups chopped root veggies.  I used:
1.5 large carrots
2 small parsnips
3 small turnips
1 small daikon
3 medium red potatoes
2 celery centers
1 medium Kohlrabi
4 whole cloves garlic
3-4 tbsp EVOO
2 leeks
1 quart low-sodium vegetable broth
Salt and Pepper to tastes
Extra EVOO, butter, or margarine for garnish (optional)


I preheated the oven to 425, lined two baking sheets with aluminum foil, and washed/peeled/chopped all the veggies.  With the exception of the leeks, I added all the veggies into a large bowl, and then mixed in the EVOO, S&P.

Freaky Leeky.

Freaky Leeky.

After 20 minutes of roasting, I took the sheets out, and then mixed in the leeks.


Another 20 minutes of roasting, the veggies were cooked enough for the next step.


I transfered all the veggies to the Vitamix, then added the quart of broth.  With the lid on nice and tight, I blended on high for about 7 minutes.


Then tada! The soup was done!  No simmering in the pot, followed my emersion blending.  The cleanup is really simple – just rinse out, add water, and blend with dish soap for 30 seconds.  Plus, it came out so smooth, you’d think it was a jar of Gerber.


To really guild the lily, I stirred in a tiny slab of butter.  To keep the recipe completely vegan, you could also use earth balance or another fat of choice (EVOO, coconut oil, etc).  I served the soup with a simple salad of mixed greens, walnuts, avocado, pinto beans, and lime juice (sorry, no picture).  There was just enough left for some lunch today.  Rocco enjoyed his in a sippy cup!


The next time it snows, I might just whip up a comforting bowl of this soup to slow me down and rejuvenate my psyche for the long road ahead.  There may be “miles to go before I sleep”, but stopping to fuel my body and mind is what I really need if those promises I’ve made are to be kept.


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