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Spring Detox Soup

4/2/2022

I am not a fan of crash diets or any diet, really. Instead, I believe in nourishing the body with good whole foods and eating for both health and pleasure. I also think it is important to indulge cravings within reason and with the healthiest option available.

This recipe is not meant to promise any magical transformations, but it is one that stemmed from French culture that I have adapted into my life. I love pureed soups, and I make them often, and I call this one a detox soup because many ingredients are natural diuretics and good for the gut. I typically make a big batch on the weekend and enjoy it for lunch throughout the week since I work from home and only need to feed myself. In the spring, I like to give my body a bit of reset by eating more whole foods and reducing sugar, dairy and carbs. I also limit alcohol or even cut it out entirely (wine is what I often give up for Lent).

Leeks are the star of the show in this soup, so it is important to buy them fresh, whole, and organic. This may mean purchasing more leeks since organic ones are usually smaller and covered in soil. In general, I like to use organic ingredients and prepare them myself. For this soup, I highly encourage you to do the same. I also prefer to buy carrots that still have their greens attached. I think they have a better flavor. Of course, buying precut veggies will save time, but flavor and nutrients are often sacrificed for that convenience. Once the produce is prepped, this is a foolproof recipe that allows for a lot of leeway for personal preference in measurements and flavoring. I am providing a rough guide of measurements and size to cut the produce, but ultimately everything will be pureed together, so do not overthink or stress about following this exactly. I measure this more on proportions, so the cut leeks should fill the pot at least halfway. The liquid should cover the vegetables once they are all in. Some of these ingredients are not available in supermarkets, so I provided links for them and some of the equipment I use in the list below.

What you need:

From the pantry/fridge:
6-10 leeks depending on size
1 large white sweet potato
3-6 asparagus
3 carrots
6 dandelion greens
fresh parsley
olive oil
Himalayan pink salt
fresh ground pepper
grains of paradise
vegetable stock/broth
Trader Joes Green Goddess seasoning
Trader Joes garlic salt.
2 cubes vegetable bouillon
2 cups water
fennel pollen

Tools:
Le Creuset or a large pot
cutting board
chefs knife
vegetable peeler
wooden spoon/spatula
immersion blender
mortar and pestle
measuring spoons
spoon
ladle
bowl

What you do: (pictures below)

Peel off the outer layer of each leek and trim them just above the root and just below where the outer layer splits into the darker green parts.
Slice the leeks in half and rinse out any dirt hiding in between the layers.
Cut each half of the leek into half-moons.
Turn on the stove to medium heat under the pot and add about a tablespoon of oil.
Add the leeks to the pot and stir to coat with the oil. The heat should be enough that the leeks start to glisten and soften, but they should not brown or burn.
Peel and rinse the carrots and sweet potato. Trim the ends of the carrot and cut it into 1-inch pieces. Cut the sweet potato into 1-inch cubes.
Snap off the tough ends of the asparagus. If you bend each spear while holding both the tough end and midway, it will break naturally at the point where it should.
Trim the ends of the dandelion greens and any bruised parts of the leaves. Rinse off any dirt.
Pull a handful of parsley leaves from the bunch. I have a plant at home that I trim from.
Add the carrots, sweet potato, asparagus, dandelion, and parsley to the pot and stir. The leeks should be soft but not brown. Add a little more oil if necessary to coat everything.
Grind the grains of paradise in the mortar and pestle, then add to the rest of the produce along with salt, a few grinds of pepper, and the green goddess seasoning.
Add veggie stock then fill the stock carton halfway with water, shake and add to the pot with the bouillon cubes.
Turn the heat as low as possible and let cook until all the veggies are soft enough to be pureed, about 20-30 minutes but it can cook longer.
Turn off the heat, add a teaspoon of the fennel pollen and blend with the immersion blender until smooth directly in the pot.
Taste to see if more salt or seasoning is needed. If too thick, add water.
When serving, garnish with a drizzle of olive oil and a pinch of fennel pollen.

Enjoy!

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Stuffed Peppers

4/2/2022

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Here is an easy weeknight meal that can be served with a simple salad. Packed with protein and veggies, just one of these peppers is very filling! Sometimes I make them to meal prep lunches for the week since they reheat beautifully and the flavors get better as they rest after baking. Cutting all of the vegetables is the hardest part!

What you need:

From the pantry/fridge:
5 large bell peppers - any color you want
1 pound ground meat (I prefer a blend)
3-5 large garlic cloves
1 large fennel bulb
2 large shallots
1 can cherry or grape tomatoes
1 bag fresh spinach
8oz baby bella mushrooms
5 scallions
salt & pepper
1 tsp dried oregano
red pepper flake (optional if you want heat)
good quality extra virgin olive oil
1.5 cup parmesan cheese (more never hurts)
fresh basil
water

Tools:
cutting board
chef's knife
large skillet
spatula or wooden spoon
meat chopper
cheese grater
timer
spoon
baking dish

What you do: (pictures below)

Heat the oven to 400F
Remove stems from the mushrooms, wipe the caps clean with a damp paper towel
Peel the shallots and garlic
Remove the stalks & outer layer of the fennel bulb
Chop the mushrooms caps, the fennel bulb, shallots, and garlic to roughly the same size
Heat 4tbsp EVOO in a deep pan over medium-low heat
Add chopped shallot, mushrooms, garlic, and fennel to the pan. Stir, so they do not burn
After about 2 minutes, add the ground meat and break up with the meat chopper
Add salt, pepper, oregano and optional red pepper flakes
While the meat browns, trim the scallions and slice into skinny rings
Rough chop the spinach and basil
Add the spinach, basil, scallions, can of tomatoes, and 1c grated parmesan cheese
Stir the mix together and cover for about two minutes, the cheese will bind the mixture
Remove the tops and seeds from the peppers.
Place the peppers snugly in the baking dish so that they do not fall over
Check to see if the mix has cooked down, so the tomatoes break when pressed with a spoon

Spoon the mixture into each pepper (depending on the peppers size, there may be extra)
Add enough water to the baking dish so that it comes about 1/2 inch up the peppers
Sprinkle the rest of parmesan cheese on top of each pepper
Bake for 35 minutes or until the peppers have softened and the cheese has browned
Allow them to cool a little before enjoying

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Spring Detox Soup

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