Cut the green stalk off of the leek. Slice the white portion down the middle, lengthwise, then rinse under running water. Cut into small pieces. Place into a mixing bowl.
Remove the skin and cut the onion into small pieces. Add to bowl.
Cut the celery into small pieces. Add to bowl.
Peel and cut the potato into small pieces and place in a separate bowl.
Cut the stem off of the broccoli and chop into small pieces. Add to the bowl with the potato.
Cut the florets from the broccoli, then slice the stem into half inch pieces. Set aside.
Start the Soup
Place a stockpot over medium heat; add 2 tablespoons olive oil.
Add onions, leeks, and celery and sauté until they begin to turn translucent. Add ½ tablespoon salt.
Add the potato and broccoli stem. Cook for 5 minutes.
Add the broccoli florets. Cook for 5 minutes
Add the stock and water and simmer 15-20 minutes until potatoes are fork tender. There should be at least an inch of liquid over the vegetables; add water as needed.
Remove from heat. Puree with an immersion blender, blender or food processor.
Stir in yogurt and Parmesan cheese.
Season to taste with salt and pepper.
Using the peeler, make long ribbons of purple carrots.
Serve
Ladle soup into individual bowls.
Garnish soup with purple carrot ribbons or sliced radish. Enjoy!
Measure the vinegar, honey, mustard, salt and pepper and add to a mixing bowl.
Whisk lightly until the ingredients come together. Taste. Adjust if necessary.
Measure the oil. Slowly pour the oil into the vinegar mixture while whisking.
The oil and vinegar has come together or “emulsified” when you notice the consistency thicken and color become cloudy. Set aside.
2-The Salad
Cut the butternut squash into a small dice and toss it 2 tablespoons of olive oil, and season with salt and pepper and roast at 375 degrees for about 15 minutes.
Tear lettuce with your hands. Avoid using a knife to cut lettuce, it may turn it brown. Add to a bowl.
Select additional ingredients: a nut, a fruit (dried or fresh), a cooked grain and a cheese. Measure and sprinkle into the bowl with the lettuce and vegetables.
3-Dress The Salad
Add dressing ¼ cup at a time. You want to make sure that you do not put too much dressing on your salad.
Toss ingredients together with your clean hands or a set of tongs. Make sure to coat each leaf well.
