Already a member? Login Here.



Broccoli and Leek Soup

Broccoli and Leek Soup
Author: Recipe 4 Success
  • 1 medium leek
  • ½ white onion
  • 1 stalk celery
  • 1 russet potato
  • 2 heads broccoli, small
  • 32 ounces vegetable or chicken stock
  • 1 cup water
  • ¼ cup plain Greek yogurt
  • ¼ cup Parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon pepper
  • 1 tablespoon salt
  • 2 purple carrots or radish for garnish
  1. Prepare the Vegetables
  2. Cut the green part off of the leek. Slice down the middle, lengthwise, then rinse under running
  3. water. Cut into small pieces. Place into a mixing bowl.
  4. Remove the skin and cut the onion into small pieces. Add to bowl.
  5. Cut the celery into small pieces. Add to bowl.
  6. Peel and cut the potato into small pieces and place in a separate bowl.
  7. Cut the stem off of the broccoli and chop into small pieces. Add to the bowl with the potato.
  8. Cut the head of the broccoli into medium pieces. Set aside.
  9. Start the Soup
  10. Place a stockpot over medium heat; add 2 tablespoons olive oil.
  11. Add onions, leeks, and celery and sauté until they begin to turn translucent. Add ½ tablespoon
  12. salt.
  13. Add the potato and broccoli stem. Cook for 5 minutes.
  14. Add the broccoli pieces. Cook for 5 minutes
  15. Add the stock and water and simmer until potatoes are fork tender. There should be at least an
  16. inch of liquid over the vegetables; add water as needed. Lower the heat and let simmer 15-20
  17. minutes.
  18. Puree with an immersion blender, blender or food processor.
  19. Remove from heat and stir in yogurt and Parmesan cheese.
  20. Season with salt and pepper.
  21. Using the peeler, make long ribbons of purple carrots.
  22. Garnish soup with purple carrot ribbons or sliced radish.


Quinoa Pilaf

Quinoa Pilaf
Author: Recipe 4 Success
Serves: 4
  • 2 cups vegetable broth
  • 1 cup quinoa, rinsed well
  • 1 bay leaf
  • ½ teaspoon turmeric
  • 1 teaspoon salt and pepper
  • 1 tablespoon olive oil
  • 1 teaspoon lemon rind, finely diced
  • 1 tomato, finely chopped
  • 1 (15-ounce) can artichoke hearts in water, drained & quartered
  • ½ red onion, diced
  • ½ cup black olives, pitted
  • ¼ cup currants
  • 1 bunch mint leaves, for garnish
  1. In a small saucepan, combine broth, quinoa, bay leaf, turmeric, salt, pepper and olive oil.
  2. Stir in lemon rind and cover.
  3. Bring pot to a boil, then lower heat and simmer until water is absorbed, about 15 to 20 minutes.
  4. Turn off heat. Add tomato, artichokes, onion, olives and currants, mix well to combine.
  5. Top with mint and serve.