“fall”ing back into things….{parsnip potato mushroom soup)


Sunday mornings are all about the coffee & the funnies for me & my girl.
You see, it’s our routine.
And routine is a sacred thing when your a single mom trying to juggle…well, everything!
No matter what else we do on Sundays…coffee & funnies is our thing.

Now after a whole summer & a little bit more than a month of absolutely no routine…
galavanting & living it up while in Israel with the family for the holidays.
Well all I can say is…I never knew I would actually be grateful for that dang alarm clock sitting by my bed.
Tunie B. & I are finally…
“Fall”ing back into the swing of things.

Getting back in a routine …has its adjustment period.
No more impromptu lazy beach days… & wild nights eating Cheerios for supper, while watching Dora if you please. (ok maybe one or two more nights eating Cheerios – might happen)
Instead I find myself knee deep in school lunches & aleph bet show & tells.
When the 9:30 am drop off begins…so does my personal marathon…starting my day for real, test cooking, personal errands, writing, training, …coffee…
& the only thing that stops me from finishing everything on my ginormous list,
Is that always early…2 pm school pick up buzzer.
Routine is a wonderful thing,
& like all you mothers out there…I am just trying my best to fit it all in & possibly keep my grey hairs from taking over my entire head!

Well, this past weekend after coffee & funnies, I decided to clean out my entire closet…
& after I dumped everything on to my guest room beds & floor..
I decided, I had just about all the “cleaning” that I could take for the day, & it was time for some impromptu fun!
(Also, my Tunie was not really buying the whole “isn’t this soo much fun organizing Mommys closet” thing)
So we went to Atlantic Farms to do what everyone else on my Instagram feed was doing…
Picking pumpkins, feeding animals, hayrides & just enjoying some glorious Fall weather!

Sunday was perfect.
& this free falling that I sometimes feel in my every day life as a mom..
Well it’s routine – part of the package I think.
I hope…
It’s good to be back.
I missed this.
It’s…my thing.

Since obviously I don’t celebrate Halloween (well, there was that one time when I was 8 & harassed my mother to let me dress up in my Purim costume & go in my building with all the other kids…) so I really had no use for the giant pumpkin my daughter was begging me to take home.
Instead 5 baby pumpkins later, there was one happy girl in the car, and me…running through my internal recipe index of possible pumpkin recipes, as I drove home.

In the end, these pumpkins were really to small to do much with, & the truth, I love how they look all roasted up with salt & olive oil, then used as an edible soup bowl. Not the most original thing …but hey, sometimes keeping it simple is the best thing.

With a few parsnips & mushrooms I had lying in my fridge, a simple healthy soup was created to fill these little babies up. Bonus was the delicious combination of the sweet pumpkin flesh I got with every spoon full of my soup. Not to mention, the addictive snack I devoured that same night, of the leftover roasted seeds in some olive oil with sprinkled sea salt.


Parsnip Potato Mushroom Soup


1 medium yellow onion, diced
4 tbsp. olive oil
3 cloves fresh garlic, minced
2 large parsnips, diced (or about 3 cups)
4 medium Yukon gold potatoes, peeled & cubed
2 tbsp. dried parsley
1 pint of button mushrooms, sliced
salt & black pepper to taste
6 cups water

In a medium soup pot, sauté half the diced onions in 2 tbsp. of olive oil, on medium-low flame for about 6-8 minutes. The add the garlic & sauté for another minute.
Then add the parsnips, potatoes & all the spices to the onions. Mix well and let cook for about 3 minutes.
Then add half of the sliced mushrooms, mix and cook for another minute.
Add enough water to just cover all the vegetables (about 3 cups), cover, raise flame to medium-high & bring to a boil.
While soup is boiling, in a separate small frying pan, sauté the rest of the onions & mushrooms in 2 tbsp. olive oil, with a little salt & pepper for about 10-12 minutes. This will be your garnish for the soup.
Once the soup is at a boil, uncover & lower flame & add the rest of the water. Cook for about 20 minutes more, or until all the vegetables are fork tender.
Then remove from the flame and with a hand blender, blend till smooth thick soup. Taste for salt & pepper. (Add more water if you want a thinner soup)
Pour soup into your roasted pumpkins or bowls, garnish with the extra sautéed mushrooms & onions. Serve immediately.