Featured Article

Creamy Orzo with Peas and Parmesan

Nov 19, 2021
1 tbsp olive oil 1 small onion, diced small 2 cloves garlic, minced  2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon) 1 cup orzo  2...

Wild Rice Stuffed Acorn Squash

Nov 19, 2021
2 acorn squash ½ cup wild rice (uncooked) 1 cup veggie broth 2 tbsp butter 1 yellow or white onion 3 ribs celery 1 apple ½ tsp fresh rosemary ½...

Sesame Chicken Celery Root Salad

Nov 19, 2021
2 large carrots, peeled 1 large celery root, peeled 3 cups shredded cooked chicken breast  1/2 cup chopped fresh basil (preferably Thai basil), or cilantro 1 small clove garlic, peeled...

Celery Root (Celeriac) Mash with Sage and Blue Cheese

Nov 19, 2021
Although celery and celeriac are kissing cousins, celeriac (aka celery root) is not the root of the celery you buy at the store. Both come from the same family of...

Simple Sautéed Cabbage

Oct 29, 2021
1 head cabbage 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp dill  2 tbsp olive oil Salt and pepper to taste Cut the cabbage into quarters. Cut out...

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.