Featured Article

Apple Sweet Potato Quinoa Salad

Apple Sweet Potato Quinoa Salad

Sep 29, 2022
Ingredients 3 medium sweet potatoes, peeled and diced 2 tbsp oil 2 apples, cored and diced 1 cup dried cranberries 1 cup quinoa, uncooked 2 cups apple cider 1 tbsp...
Potato Celeriac Mash

Potato Celeriac Mash

Sep 22, 2022
Ingredients 8 new potatoes, skin on 2 celeriac, cleaned and peeled 4 tbsp butter ½ cup cream Salt and pepper to taste Instructions Cube both the potatoes and celeriac, making...
Parmesan Kale Crisps

Parmesan Kale Crisps

Sep 15, 2022
Ingredients 2 cups finely shredded parmesan cheese 2 cup ripped kale (chip sized) ½ tsp. The Garlic Box ( Lemon Garlic & Rosemary seasoning) ⅛ tsp. Black pepper Instructions Preheat...
Maple Garlic Butter Carrots

Maple Garlic Butter Carrots

Sep 08, 2022
Maple Garlic Butter Carrots INGREDIENTS 1.5 Kg carrots washed and peeled (or unpeeled) 1/2 cup butter 4.5 tablespoons maple syrup 6 garlic cloves minced 1/2 teaspoon salt Cracked black pepper...
Sweet Swiss Chard Smoothie

Sweet Swiss Chard Smoothie

Sep 05, 2022
Sweet Swiss Chard Smoothie 1/2 cup  Orange Juice  1/2 cup Almond or Oat milk 1 cup  firmly packed chard leaves 1 medium-sized frozen sliced banana 1 teaspoon minced fresh ginger, ...

Lemony Fennel, Baby Pink Turnip and Arugula Soup

Lemony Fennel, Baby Pink Turnip and Arugula Soup

(Week 1, 2021 Fall FoodBox)

This simple and refreshing soup brings a bit of brightness on a dreary fall day.

 

  • 2 tbsp olive oil
  • 1 leek, white part only, diced
  • 1 clove garlic, minced
  • 1 medium fennel bulb, diced
  • 3 baby pink turnips, diced
  • 1 medium Kennebec potato, peeled and diced
  • 3 cups chicken or vegetable stock
  • 1 cup packed arugula
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp lemon zest
  • Grated pink turnips, garnish
  • Yogurt, garnish 
  • Fennel fronds, garnish
  • Extra virgin olive oil, garnish

 

  1. In a medium saucepan, heat the olive oil over medium heat. Add the diced leek, garlic, and fennel. Add a pinch of salt and cook for 3 minutes or until soft and translucent. Do not brown them.
  2. Add the turnips, potato, and stock. Bring to a light simmer, cover the pot and cook for 15 minutes or until vegetables are tender. Add the arugula and cook for 1 more minute.
  3. Season with salt and pepper. Add the lemon zest. Puree the soup in a blender. You can strain it if you like or leave it a bit chunky.
  4. Garnish with grated pink turnips, yogurt, fennel fronds  and olive oil.