Happy Spring!! Although we're recovering from yet another snowstorm, the first day of Spring is always a great reminder that warmer weather is just around the corner! Which also means...shorts, tank tops and bathing suits are right around the corner too. Sigh. Did I totally take the excitement away?? Sorry! But, it's true. Besides the fact that it's a good motivator to get in shape, the warmer weather always brings about a better diet for me. I'm much more likely to whip up a fruit smoothie or a fresh salad after running around out back with the boys...completely the opposite of my winter diet. I go days without leaving the house while I hibernate from the cold and make endless shepard's pie and homemade mac and cheese. And of course, I bake. Not exactly a figure friendly regime, I know. So now is the time to start snapping out of this winter rut and put a little spring in my step again. (pun intended!)
One of my favorite ways to jump start healthy eating is with lots of veggies. And with these kiddos running me ragged, I need to have things on hand so I can quickly grab a bite between diapers, playdates, naps and blocks. What better way to do that than by making a giant pot of veggie soup to store in the fridge. It is super convenient and takes about a minute to heat up for a quick, filling meal. I buy a bunch of vegetables and roast them before combining them into the big pot which adds great flavor. The whole process is quick and easy and then sometimes when I want to add a little extra, I can even toss in a handful of cooked pasta or rice, and sometimes a drizzle of balsamic vinegar to amp it up a bit. Here's my go to recipe for a roasted veggie soup, but feel free to add or subtract to your preferences or just take a little inspiration and make up one of your own! You can't really go wrong with tossing a bunch of healthy goodness into a pot!
Roasted Veggie Soup
2 summer squash
1 large can petite diced tomatoes
1 box stock, any flavor will do
Flavor it up with S&P, Italian Seasoning, Garlic, etc.
Preheat oven to 450. Dice up all vegetables into bite size pieces and toss with oil and seasonings until coated. Spread coated veggies evenly on baking sheet, this much usually needs two pans. (If you want less soup, reduce amount of veggies-this recipe makes a lot!) Roast for about 30 minutes, tossing half way through. Have a large pot ready and add diced tomatoes, including juice. Once vegetables are tender, remove from oven and add to pot. Pour in stock, mix together and simmer until heated through. Now you can store this in the fridge and eat it all week, or even freeze half for next time. Enjoy!
Ready to roast!!
Tomatoes waiting patiently....