Smokey Pulp Soup and Rosemary Roasted Vegetables

This recipe can easily be vegan by using vegetable stock instead of beef bullion, but I used what I had on hand.  It’s so simple and takes minutes to make!  This pulp consists of carrots, cherry tomatoes, baby spinach, parsley & celery.


Place the juice pulp in a sauce pan

Add 1 packet of beef bullion and 2 cups of water

Vegan option: substitute beef bullion with 2 cups of vegetable stock

Add 1 can of kidney beans (drained)

Add 1/4 cup of liquid smoke

Add salt & pepper to taste

Add 1 medium shallot (minced)

Add shredded steamed onion

        Steamed Onion: Peel & core a medium sweet onion, place a small cube of butter and a bullion cube in the hole. Place 

                                          in a ceramic or glass (microwavable) dish, cover with lid and cook for 4 minutes. I used my Stone Wave

                                          Cooker, a product I highly recommend.

Heat all ingredients through and enjoy or wait for the roasted veggies.

Rosemary Roasted Cauliflower & Turnips 

Peel the turnip and chop into french size pieces. Cut cauliflower off the core.  Place all in a large bowl, drizzle with extra virgin olive oil, sprinkle with salt, pepper and rosemary. Place on a baking sheet and bake for 35 minutes (turning the veggies after about 15 minutes). 

Roasted Cauliflower and Turnips


2 Comments Add yours

  1. I just LOVE Rosemary roast potatoes –
    looking forward to trying your soup, too!

    1. ncnfoodie says:

      You’re going to love these veggies! And the soup is yummy and filling!

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