Ultimately, having a toddler means that you will experience germs on a whole new level once they start attending school. My son brought home a doozy last week and the infestation doesn’t want to leave. I think it has taken up residence somewhere in one of the entertainment center cubbies. Seriously, if this thing doesn’t leave in the next few days, I am charging rent.
The beginning of this virus started with a sore throat and my body was majorly craving food high in vitamin C. I had just loaded up with a few seasonal favorites at the store, so I quickly threw together an amazing blend of beet, apple, parsnip and turnip – basically fall comfort food in a bowl. I know, I know, people get skeeved out when I say “beet”, but this soup is like a beet ninja. Other than adding a fun pink color and some awesome nutrients, it’s like you never even knew it was there. Beet who? I don’t know any beet…
Seriously though, what is a soup without grilled cheese? You guys – we cut them into sliceable “dippers” and stuffed them full of mozarella, blue cheese, and bacon. It was YUM on a whole new level. The sweet and savory flavors of this dish are absolutely incredible! But perhaps the most beautiful part about this meal is how easy it is to make. Feeling like complete garbage does not equal me wanting to be in the kitchen for long, so quick and easy is a must. This soup practically cooks itself and then jumps into the blender for a quick puree.
Easy as pie. Or soup. Speaking of soup, have you tried the amazing gluten free CREAMY BROCCOLI CHEESE SOUP or THE BEST LENTILS EVER (SERIOUSLY THE BEST!)??? If you need comfort, they’ve got your back ;)
With much love from my table to yours,
xoxo, Tiffany
Harvest Soup with Grilled Bacon and Blue Cheese Dippers
Loaded with apples, beets and seasonal root veggies for the perfect confort soup blend. Goes great with bacon and blue cheese stuffed bread dippers!
Ingredients
Harvest Soup
- 1 beet
- 1 large apple
- 4 parsnips
- 1 medium turnip
- 3 cups chicken or vegetable broth
- 1 tsp salt
- 1 tsp dried sage
- 1 tsp herbs de provence or thyme
- 1/4 cup heavy cream or dairy free unsweetened creamer
Grilled Bacon and Blue Cheese Dippers
- 4 slices whole grain bread
- 4 slices Nitrate free bacon
- 1/2 cup Mozzarella cheese shredded
- 4 tbsp blue cheese crumbled
Soup Topping ideas (optional but delicious!)
- pomegranates
- blue cheese
- toasted pumpkin seeds
- fresh basil
Instructions
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For Soup: Peel beet, parsnips and turnip. Peel and core apple. Cut all into 1 inch pieces, place in stock pot with salt and cover with broth, approx 3-4 cups. Bring to a boil. Reduce heat to simmer, cover and cook for 30 min, or until veggies fork tender (test a beet or turnip because the apple will be tender early on in the boiling process). When done, remove from heat and drain RESERVING 2 CUPS OF THE SOUP STOCK. Add veggies, soup stock and cream to blender. Process for 1 min or until smooth. Ladle into 4 bowls, add toppings and enjoy with grilled cheese dippers.
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For Grilled Cheese Dippers: Cook bacon over medium heat on stove until crispy. Reserve bacon grease in a small container and set aside. When bacon is cool enough to handle, chop into small pieces. Place 1/4 cup mozarella, 2 tbsp blue cheese and half the bacon on a piece of bread and top with another piece of bread. In a small saucepan, add 1 tsp bacon grease and spread around pan. Add sandwich to pan and cook over medium heat for approx 1-2 min on each side, or until toasted but not burnt. While sandwich is cooking, cover pan with a lid to help cheese melt faster. Repeat with remaining sandwich. Cut sandwiches into quarters and serve alongside soup.
LOVE PINTEREST? ME TOO! LET’S BE FRIENDS SO YOU CAN SEE MY YUMMY RECIPES :)
WANT TO MAKE THIS LATER? PIN A PICTURE BELOW TO SAVE TO YOUR SOUPS, COMFORT FOOD OR HEALTHY MEALS PINTEREST BOARD ;)
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