Aprovechar

Taking the full measure of life

A laid-back supper (with a laid-back recipe)

October 17th, 2007 · 3 Comments

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I usually plan our meals by the week and take one big trip to the grocery store at the beginning of the week. For various reasons, that hasn’t happened this week. Monday night, I wasn’t ready to do my ‘big shopping’ but wanted to make soup for dinner. My husband and I are fortunate to have a Trader Joe’s within walking distance of our apartment, so we wandered down there with our backpacks strapped on to figure out dinner.

I decided to be appreciative of the fact that my allergist thinks it may be okay for me to eat apples now. Apples are one of my favorite fall foods, so I was excited to try them out. Here’s my simple, entirely-pantry-and-TJ (oh-and-kitchen-garden) soup recipe:

Trader Joe’s apple, veggie, and chicken sausage soup

2 T olive oil
1 onion
32 oz. organic chicken broth
1 tsp. salt
6 red potatoes
16 oz. TJ ‘creamy vegetable medley bisque’ (if you don’t have a TJ’s, go for a butternut squash soup or sweet potato soup and add whatever herbs you like and a bit of coconut milk–or add pureed sweet potatoes, more broth, coconut milk, and salt–no dairy needed)
4 parsnips
4 carrots
2 apples (not Red Delicious or any other mealy variety)
4 sprigs of organic rosemary
2 T ghee
5 organic TJ chicken apple sausage links
1/2 tsp. pepper

Peel and chop the onion. Chop the potatoes. Peel and chop the carrots, apple, and parsnips into bite-size pieces. Heat the olive oil in a large, pref. non-stick pot over med.-high heat. (The pot will eventually hold all of your soup.) Add the onion, and cook, stirring regularly, 4-5 minutes. Add your potatoes and salt, and stir well. Add the broth and sprigs of fresh rosemary (leaving the stem on gives more flavor), and boil the potatoes about 15 minutes. Add the parsnips and apples, and cook an additional five minutes. Add the carrots, sausage, soup, and ghee, and boil an additional 10-15 minutes–until all your veggies are as soft as you like them. Remove the sprigs of rosemary (leaving any leaves that have fallen into the pot). Add pepper (and more salt) as desired.

A tasty meal of fall . . . though I think next time I’ll use a different sausage variety (maybe spinach chicken sausage) to contrast with the sweet soup more.

Makes 8 servings (We freeze the left-overs in individual bowls.)

An approximate calorie count for an approximate meal (I didn’t have the TJ boxes in front of me so used general FDA calorie counts for things): 367 cal, 13 g fat, 9 g fiber, 11 g protein, OR 7 WW Points

sausage-and-apple-soup.jpg

Tags: allergen-free recipes · autumn

3 responses so far ↓

  • 1 Fatinah // Oct 18, 2007 at 6:41 am

    Hi there – just a quick note to let you know I’m still reading AND I can’t wait to try the yellow pepper soup recipe you have posted here!

  • 2 My own superhero // Oct 18, 2007 at 11:41 am

    Glad to see the full you blossoming! I’ll be keeping tabs on the going ons. ; )

    csmc/Dynamo360

  • 3 Lindsay // Oct 18, 2007 at 2:08 pm

    Hey! Thanks for checking in on me! I’m glad to see that you’re starting a new journey! I look forward to following along! I can appreciate how hard it must be with the allergies and such! You give me motivation to not be so lazy!

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