We are counting down the days until we leave for Nashville on Friday! It’s an almost-6 hour drive and we’re headed straight to see Umphrey’s McGee on Friday night! We’ll explore all day Saturday, have a leisurely morning on Sunday, then drive home.
Last night I tried some new foods.
As you know, I’m new at a lot of this all natural living, so there’s quite a bit I haven’t tried. I checked two foods off my list last night: Parsnips and Fennel.
I made Parsnip and Fennel Soup from this Real Simple recipe. Christine at Bun & Burough also posted this recipe as well, which is where I originally found it! My ingredients included:
2 tbsp olive oil
2 leeks, sliced
3 small parsnips, peeled and cut into 1/4-inch pieces
1 organic fennel bulb, cored and cut into 1/4-inch pieces
1 organic small white onion, chopped
salt and pepper
1/2 cup dry white wine
1 pound organic gold potatoes, cut into 1/2-inch pieces
5 cups organic chicken or vegetable broth
1/4 cup fresh chopped dill
Yes, I understand it looks like baby food but it was actually very good! Kind of like an onion potato soup. There were still some potato chunks floating around, and the onion taste was undeniable (perfect for me!). This is the perfect soup to accompany any meal.
Tonight is a crockpot meal, which leaves me time to bake I’d also like to get a walk in, since the high today is 65 degrees!