Ingredients
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
- Garlic / Onions / Sweet potatoes - Prep as directed. (Can be done up to 3 days ahead)
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Make
- 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.
- 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.
- 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.
- Return to soup. Remove from heat and use an immersion blender to puree the soup.
- Cube avocado. Toss vinaigrette with greens, fennel, citrus, avocado, and walnuts. Enjoy soup with salad on the side.
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