White Velvet Soup + Winter Vegetable Quinoa

Difficulty: MEDIUM

Special Menu: Winter Menu

Cook 1/2 c dry quinoa with 2 T dried cranberries added to the water, drain and set aside.

White Velvet Soup
1 T olive oil
1 large onion, roughly chopped
2 parsnips, peeled and roughly chopped
1 medium bulb fennel, roughly chopped
1/2 t fennel seed
1 stalk celery, roughly chopped
1 bay leaf
3 c water
1 1/4 t salt

In a large soup pot, heat oil and saute onion, celery, parsnips, fennel, and fennel seed until vegetables reach golden brown town.
add water, bay leaf, and salt, and simmer until vegetables are tender.
Remove bay leaf, then use an immersion blender to blend into velvety smoothness. taste and season further if needed.

Roasted Winter Vegetable Quinoa
1 medium bulb fennel, roughly chopped
1 large carrot, peeled and roughly chopped
3 cloves garlic, peeled
olive oil
favorite everyday seasoning
salt and pepper
favorite herb blend
1-2 stalks fresh kale, finely chopped

preheat 450
toss chopped carrot, fennel, and garlic in olive oil and season with everyday seasoning, salt and pepper, and herbs.
roast for 10 minutes, then toss and roast for a few more minutes until things are golden brown and carrots are cooked.
in a large bowl, combine roasted vegetables, quinoa cranberry mixture, and chopped kale.
season if needed.

Quinoa can be served on the side, or in a dollop on top of the soup.
garnish with fennel fronds, walnuts, and black pepper.

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