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Whole Foods Grocery Haul | Keto, Low Carb, Vegan, & Gluten-free Meal Ideas // Kristin Deel
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Mark Alyn Cooks Your Dinner
Food Stylist Lissa Levy from Chicago Shares a Winter Soup That's Easy, Healthy, Vegan & Tasty!
Mark Alyn Cooks Your Dinner
Winter Squash Soup with Fennel, Apple, and Cayenne
by
Lissa Levy (and n a little help from Mark Alyn)
Ingredients
Winter Squash Soup with Fennel, Apple, and Cayenne
1 tablespoon olive oil or butter
3 cups cubed Buttercup Squash (could sub butternut, pumpkin, or red kuri)
1 cup chopped yellow onion
1 medium carrot, peeled and chopped
1 medium fennel bulb, cleaned and chopped
2 cloves chopped garlic
1 Granny Smith apple, divided
1 tablespoon white rice
1 teaspoon cayenne (more or less depending on preference) – I use red pepper flakes
4 cups vegetable stock
Splash of cream sherry (Harveys Bristol is what I use)
Salt and Pepper to taste
4 leaves fresh sage, divided
What To Do
Over medium heat, warm the olive oil or butter in a large pot. Saute the squash, onion, carrot and fennel until just starting the get soft, but not brown.
While the vegetables are cooking, cut the apple in half from pole to pole. Core, peel, and chop half of the apple, reserving the other half for garnish later.
Add the peeled and chopped apple and garlic to the pot, stir to cook, about 3-4 minutes. Add the white rice and cayenne. Stir to combine.
Add the vegetable stock, bring to a boil, then reduce to a simmer and cook, covered, for 10 minutes or until the vegetables are very soft. Add two sage leaves.
Working in batches (or all in one go if your blender is big enough!), blend the soup until very smooth and creamy. Taste the soup and adjust salt and pepper to your liking. Return blended soup to the stove to keep warm while you make the garnishes.
For the apple, core and slice thin slabs, about 1/8th-inch thick. Slice the slabs into 1/8th-inch think matchsticks. For the fennel, thinly slice the leaves crosswise to create tiny ribbons.
Pour the soup into bowls and garnish with fresh apple matchsticks and sage.
Recipe:
Chickpea and Bitter Greens Salad with French Vinaigrette
2 cups mixed bitter greens (arugula, carrot greens, beet tops, kale, nasturtium, watercress, or any combination thereof)
2 cups mild greens (mesclun, baby romaine, etc.)
1/2 cup chickpeas, rinsed and drained
Any other mild veggies you have around, like carrot, cucumber, mushrooms, tomato, etc., all chopped up for salad bites.
Toss salad ingredients together and place into bowls. Top with the vinaigrette.
Dressing
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1 small shallot, finely minced
1 teaspoon dijon mustard
1 teaspoon Herbes de Provence
Salt and Pepper to taste
Combine all ingredients in a jar with a tight-fitting lid. Shake that sucker up. Dress your salad or use as a marinade for other things (portobello mushrooms, chicken, roasted carrots, etc.)