How was your weekend? We had a quiet weekend at home which was a nice change. Friday night, Shaun and I went for a small hike, then we had popcorn and wine while watching a movie. My idea of a perfect fall Friday night! Saturday, I stocked the fridge, did a bit of university work and baked some pumpkin cookies (the recipe is coming to the blog SO soon!). Finally, I spent most of Sunday cooking and cleaning. I love starting a new week with a clean house and a fridge full of prepared meals. I can certainly say that it was a productive weekend!
I don’t always take the time on Sundays for meal prep, but now that I’m busy with my internship from Monday to Friday, the weekend is the only time I can create and photograph recipes. It’s funny how a full day of cooking goes by so much faster than the same amount of time spent at work… I need a job that lets me cook all day! I guess I’m probably in the right program. 🙂
So like I said, yesterday I did my meal prep for the week. I made dahl, beet hummus and two different soups, one of them being this spiced root vegetable soup.
I made it four times in the last month and let me tell you, I never tasted a soup so flavorful!! It’s all thanks to cumin, cinnamon, ginger, fresh sage, garlic and onions. Blend these spices with vegetable broth, roasted carrots, sweet potatoes and rutabaga and you’ve got yourself the perfect autumn soup! I like to top it with pepitas and roasted chickpeas to add a crunch and a bit of protein to my meal. Then I eat it with toasts because soup needs to be accompanied by toasts. It just does.
This soup is exactly what your Monday needs. Especially if it’s cold and cloudy like it often is here in Saint John. I’m not complaining though. Fall is all about staying warm in cozy sweaters while eating all the comfort food! Right!?
Today I’m sharing with you Nut-Free Caramel Rice Crispy Squares and…