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
May Events
Food Services is planning a special Mother’s Day on May 10th
Update on Mealtimes at HVH Resident Council has voted in unanimous favor during the March meeting to move the larger meal from lunch time to supper time. This was implemented and residents are enjoying the change based on the majority of feedback collected so far. Special holiday meals will be scheduled for lunches as specified. ~ Food Services Team
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!