Difficulty: Easy
Time: 50 mins,
Servings: 5 quarts
Tasty & pretty, soup w/ two garnishes makes a full meal
in one bowl. Start w/ this base
then add tomatoes, beans, grains, chicken, sausage, bacon, seafood & more
during the week! I served mine w/
a simple avocado grilled cheese.
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
1
|
Bunch
|
Kale
|
Rough
chop
|
1
|
Bunch
|
Broccoli, stems
|
Stems
peeled, rough chop
|
2
|
Medium
|
Yellow squash
|
Rough
chop
|
2
|
Cloves
|
Garlic
|
|
4
|
Medium
|
Rainbow carrots
|
Or
other Harvest veggies, rough chop
|
3
|
Cubes
|
Harvest broth
|
Or
fav soup base
|
2
|
Tablespoons
|
Miso
|
Or
DoenJang, Chinese fermented bean paste, Soy sauce, or 1 1/2 Teaspoons sea
salt
|
1/2
|
Teaspoon
|
Black pepper
|
|
2-5
|
Sprigs
|
Favorite herbs
|
Bay,
rosemary, oregano, thyme, etc
|
3 1/2 – 4
|
Quarts
|
Water
|
|
3/4
|
Cup
|
Dry vermouth
|
Or
wine, broth, brewed green tea
|
Combine everything for the soup except the broccoli heads
& scallion in a large covered soup pot. Heat on high for 20 mins, then 15 mins on med.
1
|
Head
|
Broccoli, head
|
Rough
chop
|
1-2
|
Bunches
|
Scallions
|
Green
trimmings
|
Add the broc heads & scallions, replace the cover and
boil for 10 mins longer. Cool
uncovered while you prep the roasted veg.
HARVEST HACKS:> Raid the fridge for veggies left from previous boxes
& remember any cubes of Harvest broth you have in the freezer.
1/2
|
Pound
|
Yams
|
Large
batonnet
|
1
|
Large
|
Parsnip
|
Peeled,
batonnet
|
1/2
|
Cup
|
Stock
|
From
the soup pot
|
1/4
|
Cup
|
Balsamic
|
Organic
|
1/2
|
Teaspoon
|
Sea salt
|
Heat oven to 475.
Combine the yam & parsnip w/ 1/2 Tsp salt, balsamic & broth in a
covered skillet. Heat over high
heat for 6 mins until most of the liquid is gone & yams are tender.
1
|
Head
|
Cauliflower
|
1/2”
slice
|
1/2
|
Teaspoon each
|
Sea salt & black pepper
|
|
2
|
Tablespoons
|
Evoo
|
|
1
|
Teaspoon
|
Favorite spice
|
Opt
|
Combine w/ sliced cauliflower, remaining 1/2 Tsp salt, black
pepper, evoo & any favorite spices.
I used anise seed. Toss all
together on a sprayed baking sheet & roasted for 20 mins, stirring half way
through.
1
|
Tablespoon
|
Grapefruit zest
|
Sprinkle on grapefruit zest when done.
While the oven is hot, roast up a simple avocado grilled
cheese Sammie to serve on the side.
I used homemade ancient grain bread
OVEN GRILLED CHEESE SAMMIE
2
|
Large
|
Slices
|
Favorite
bread, whole grain
|
2-4
|
Slices
|
Favorite cheese
|
|
1 1/2
|
Teaspoons
|
Dijon
|
Opt
|
1
|
Medium
|
Avocado
|
sliced
|
1
|
Teaspoon
|
Butter
|
Or
evoo
|
Fresh basil leaves
|
Spread butter on the outsides
of two slices of bread & Dijon mustard on the inside. Load on the cheese & put into the
hot oven, when the cheese melts, take out of the oven, add in the avo &
basil leaves. Close up the Sammie
& cut into 2 or 3 pieces.
KUMQUAT SCALLION GARNISH
1-2
|
Bunches
|
Scallions
|
White
stems, thick slice
|
10-14
|
Medium
|
Kumquats
|
Sliced
|
1/4
|
Cup
|
Grapefruit juice
|
|
1/2
|
Teaspoon each
|
Sea salt & black pepper
|
|
1/2
|
Teaspoon
|
Chili flakes
|
Opt
|
1
|
Tablespoon
|
Evoo
|
Opt
|
While the veggies are roasting, combine all the garnish
ingredients. Stir & add more
juice & salt & pepper to taste.
Blend the soup well. Warm
the portion you’ll use now. It
thickens in the reheat. Garnish w/
roasted vegetables & kumquat scallion garnish. Freeze some of the soup, or use it as a base & morph it
into several lunches & dinners all week long.
Do add Japanese miso or other fermented bean pastes, such as
Korean DoenJang or Chinese fermented bean pastes to your fridge. They add a ton of flavor & healthy
salt & minerals to your dishes.
Loaded w/ probiotics they keep in the fridge for months. Kumquats are among the most versatile
citrus. You can eat the skin &
seeds, or pull out the seeds when you slice them.
Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Chef Mark
Cleveland has joined the team of Hungry Harvest creating recipe & culinary
content for success in the kitchen with the amazing produce in each weekly Hungry
Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram
Avanti is
the longstanding leader in organic, sustainable, local, flavorful cuisine in
Orange County, CA.
Meaning
'forward' in Italian, Avanti Natural is a culinary philosophy that integrates
the best of traditional European and Asian healthful eating with the latest
nutritional information for optimum health.
At Avanti
Natural, we believe that you don't have to sacrifice taste to eat healthy. You can Eat Well & Live Well. Follow us on social media to see what
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