Spread out the parsnip, rutabaga, turnip, sweet potato, celery root and fennel on a baking sheet or pan with sides. If it looks like too many veggies for 6 people, save some of the diced veggies. There’s no way to buy just 2/3 of a parsnip. You could also use all the vegetables and add more stock. Roast for 20 to 30 minutes or until some of the veggies darken.
Meanwhile, heat the oil in a soup pot and cook the shallots and ginger until the shallots are soft. Add the rest of the roasted vegetables and the cinnamon stick. Add enough stock to cover the veggies. You can always add a little water if needed.
Bring to a boil. Cover and then simmer for about 20 minutes.
Find the cinnamon stick and remove it. Use a handheld blender or regular blender (only filling it halfway) to purée some of the soup, leaving chunks.
Season with red wine vinegar. Gradually add salt and pepper to taste.
Nutrition information per serving:
Calories 144 Fat 3 g Sodium 432 mg
Carbohydrates 29 g Saturated fat 0 g Calcium 106 mg
Protein 3 g Cholesterol 0 mg Dietary fiber 6 g
Diabetic exchanges per serving: 2 bread/starch, ½ fat.
Stuffed red bell peppers with whole-wheat couscous and avocado sauce
Note: If you don’t want to roast the peppers yourself, buy them pre-roasted in the jar. From “Feel Good Food,” by Giada De Laurentiis.
• 6 large red bell peppers (see Note)
• 1/2 c. whole-wheat couscous
• 1 tsp. kosher salt, divided