November Kitchen Corner
NEWSLETTER
NEWSLETTER
ROASTED CARROT, SWEET POTATO AND GINGER SOUP
I N G R E D I E N T S
• 1 large sweet potato
• 2 cups carrots
• 1 tbsp vegetable oil
• 1 onion
• 1 garlic clove
• 2 tbsp grated ginger
• 1 liter vegetable broth
• pinch of cayenne
• salt & pepper to taste
I N S T R U C T I O N S
1. Preheat your oven to 400 degrees and line a pan with parchment paper.
2. Chop your sweet potatoes and carrots into medium sized cubes and place spread out of your pan. Bake for 20-25 minutes until tender.
3. Heat vegetable oil in a large pot on medium heat. Chop your onion and garlic, add to the pot, stirring constantly for 2-3 minutes. Add grated ginger, sweet potato, carrots and a pinch of cayenne and stir together.
4. Next add your vegetable broth and bring to a boil for 2 minutes. Reduce heat to low and let simmer for 30 minutes.
5. Transfer soup to a blender (or use a hand blender) and blend soup until smooth. Season with salt and pepper to taste.
Submitted By: Nikki O’Melia, Director of Dietetics
Hilltop Highlights and Events
HVH Programming Highlights Pictures
Food Services is planning a special Mother’s Day on May 11th
Mother’s Day Tea ! We will be celebrating Mother’s Day May 9 at 2:00 p.m. in the Floor Two Lounge.
May Events
Our annual Painted Lady Butterfly project will commence again this spring. We anticipate receiving our Painted Lady caterpillars during the last week of May. We will watch their transition from caterpillars to butterflies, and then release them into the garden park in early June. Stay tuned for details!
As a Resident of Harbour View Haven; 10. “You have the right to your own religious beliefs and cultural background.” All residents shall be treated equally, regardless of gender, race or creed. Residents shall have free access to religious support with the opportunity to practice their chosen religion while residing at HVH.
Food Services is planning some special Easter Meals
Curried Chickpea Salad