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Active: 30 min Total: 40 min
Cuisines

Ingredients

Metric
Servings:
4
Potato and Leek Soup:
  • Garlic - 3 cloves , minced
  • Onions - 1 , chopped
  • Sweet potatoes - 2 lbs , cubed
  • Grassfed butter - 1 1/2 Tbsp
  • Chicken stock - 3 to 4 cups
Fennel, Citrus, and Edamame Salad:
  • Fennel bulb, small - 1 , sliced
  • Oranges - 3 , segmented
  • Apple cider vinegar - 1 1/2 Tbsp
  • Dijon mustard - 1 tsp
  • Maple syrup - 1 tsp
  • Olive oil - 2 to 3 Tbsp
  • Avocados, large - 1 , cubed
  • Mixed greens - 6 oz
  • Walnuts - 1/2 cup , crushed

Prep

  1. Garlic / Onions / Sweet potatoes - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. Heat a Dutch oven over medium-high heat. Add in butter and then minced garlic and onions to heated butter with a dash of salt. Saute until softened, ~3 minutes.
  2. Next add in sweet potatoes and enough chicken stock to cover vegetables by ~1 inch (2.5 cm). Cover and bring to a boil and then simmer for 12 to 15 minutes until you can easily pierce the potatoes.
  3. While soup is cooking, slice fennel and segment citrus. Whisk together apple cider vinegar, Dijon mustard, maple syrup, and olive oil. Season to taste with salt and pepper.
  4. Return to soup. Remove from heat and use an immersion blender to puree the soup.
  5. Cube avocado. Toss vinaigrette with greens, fennel, citrus, avocado, and walnuts. Enjoy soup with salad on the side.

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