We are eating more vegetables these days. Also, we are eating healthier. At least, we are trying to eat healthier (when I’m not eating cookies). I love vegetables, I honestly prefer them over meat most of the time. However, they can be boring if you never jazz them up. Otherwise, we’d eat them without complaint. A little spice can go a long way. For example – curry powder.
It’s winter. That means comfort food. But, we’re also trying to eat a little healthier too, right? We’re making an effort to eat more vegetables because we want to get more bang for our buck in the nutrition department. I’ve got you covered. This soup is nearly fat free, it’s low in calories and contains a ton of vitamins, minerals and fiber. While you are cozied up in the house, it’s the perfect time to put on a pot of this hearty winter vegetable soup.
If you are looking for a new way to serve potatoes, this is it! I made these a few days ago with the intention of saving them for dinner that night. I have news for you, they didn’t survive the afternoon. We ate a few and then we ate more. We even ate them cold because they were delicious. Normally, the phrase “crash & burn” has a negative connotation to it, but not in this case. These little spuds are smashed (flattened) and roasted until super crispy then bathed in a spicy cinnamon malt vinegar sauce. Hence, the name Crash & Burn Potatoes.