Friend of Julie: Being Average

During my weight loss journey, I've experience many non-scale victories. Sitting in the movie theater one day and suddenly realizing: I can cross my legs. Boarding an airplane and discovering: I no longer need a seatbelt extension. No longer having to arrive early to a meeting so I can quickly scan the room for the largest chair. My latest  non-scale victory discovery: my body temperature is now in line with the average person. The consequence of being average: I'm cold all the time. Being cold is new to me. I was the one who was alway hot - even in the winter. So, what's an average girl to do when temperatures are in the single digits? Add more layers of clothing and then head for the kitchen to make soup.

Photo: Becky Luigart-Stayner

Being average, it turns out, isn't so bad. In fact, it feels great to be average. I consider myself an average size. Hush little mean girl, I know I'm currently the size others started at, it's still average, so hush. I'm an average procrastinator. I'm an average cook with an average desire to learn to cook even better. I've always been average height. Being average works for me.

Now, what about that soup? I have a couple soups I favor, but hands down-my favorite is pumpkin and sausage soup and a pretty close second is my chicken soup. I made chicken soup this week and it was incredible because I added a new secret ingredient: fresh ginger. When I make it next week, I promise to take notes and photos so I can add it to the blog recipes.

Meanwhile, I found this carrot-parsnip soup that looks perfect for those days when the temperature is a mere single-digit. I'll update this page with my own photos when I make this. I'm thinking I'll spice it up and add shrimp. It definitely needs some protein added or on the side. If you make this soup, please share your feedback for the rest of us!

Carrot-Parsnip Soup with Parsnip Chips

Ingredients

• 2 tablespoons olive oil, divided
• 2 1/2 cups chopped yellow onion
• 3 cups coarsely chopped parsnip (about 1 pound)
• 1/2 cup (1/8-inch-thick) slices parsnip
• 3 cups water
• 2 1/2 cups coarsely chopped carrot (about 1 pound)
• 2 (14-ounce) cans chicken broth 
• 1/4 teaspoon salt (to me, salt is always optional)
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh chives

Instructions

1. Heat 1 teaspoon oil in a Dutch oven (or pan) over medium heat. 
2. Add the onion and cook 10 minutes or until tender, stirring occasionally. 
3. Add chopped parsnip, water, carrot, and broth; bring to a boil. 
4. Reduce heat, and simmer 50 minutes or until vegetables are tender. 
5. Remove from heat; let stand 5 minutes. 
6. Place half of carrot mixture in a blender; process until smooth. 
7. Pour pureed carrot mixture in a large bowl.
8. Repeat procedure with remaining carrot mixture. 
9. Stir in salt and pepper. 
10. Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. 
11. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. 
12. Drain on paper towels. 
13. Sprinkle parsnip chips and chives over soup. 

Note: Stir in more water or broth if you prefer a thinner consistency.

Recipe and photo source: MyRecipes.com