Winter-Thyme Soup - alive magazine

Name: Winter-Thyme Soup - alive magazine
Ingredients: 2 carrots, diced; 1 yellow-fleshed sweet potato (medium size), cut into bite-sized cubes; 1 small parsnip, sliced into bite-sized rounds; 1/2 large red onion, sliced into thin wedges; 3 garlic cloves; 1 Tbsp (15 mL) camelina oil or extra-virgin olive oil; 1 tsp (5 mL) dried thyme, divided; Freshly ground black pepper, to taste; 2 1/2 cups (625 mL) dairy or almond milk, divided; 1/4 cup (60 mL) organic whole wheat or gluten-free flour; 1 1/2 cups (350 mL) low-sodium chicken stock; 1/2 cup (125 mL) shredded cheddar cheese; Parsley or chives, for garnish

www.alive.com

Stave off winter’s chill with this hearty, nourishing, thyme-scented soup. Protein rich and filling, the soup, accompanied by a side salad, is a complete meal…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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