Mixed Root Veggie Chips
Just a little segue from soup- but it looked to delish to pass up!
If you're a fan of root chips , you'll love this homemade version. You can use big carrots, beets, purple sweet potatoes, and parsnips to get a whole array of color on your plate. The best way to get these veggie chips super thin is by using a mandoline slicer, but be very careful of the sharp blade.
6 medium assorted root veggies (carrots, golden beets, purple beets, sweet potatoes, parsnips, turnips), sliced paper-thin on a mandoline (4 cups total)
3 tablespoons extra-virgin olive oil
1 tablespoon ground cumin or turmeric
Himalayan pink salt
Preheat the oven to 325°F.
Line a large baking sheet with parchment paper or a silicone baking mat.
In a gallon-sized container, toss together the sliced veggies, olive oil, and cumin, rubbing the oil over all the surfaces to coat.
Arrange the veggies in a single layer on the prepared baking sheet and sprinkle with salt.
Bake until crispy, 25 to 30 minutes.
Remove from the oven and let cool for 5 to 10 minutes before enjoying!!! Here now is the soup recipe!
Mulligatawny Soup Serves 6
½ cup chopped onion
2 stalks celery, chopped
1 carrot, diced
¼ cup butter
1 ½ tablespoons all-purpose flour
1 ½ teaspoons curry powder
4 cups chicken broth
½ apple, cored and chopped
¼ cup white rice
1 skinless, boneless chicken breast half - cut into cubes
salt to taste, ground black pepper to taste
1 pinch dried thyme
½ cup heavy cream, heated
Step 1: Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Step 2: Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
Step 3: When serving, add hot cream
Enjoy and I will see you tomorrow!