Broccoli and Leek Soup

Broccoli and Leek Soup
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Votes: 2
Rating: 5
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Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Broccoli and Leek Soup
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Votes: 2
Rating: 5
You:
Rate this recipe!
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
Prepare the Vegetables
  1. Prepare your mise en place.
  2. 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.
  3. Remove the skin and cut the onion into small pieces. Add to bowl.
  4. Cut the celery into small pieces. Add to bowl.
  5. Peel and cut the potato into small pieces and place in a separate bowl.
  6. Cut the stem off of the broccoli and chop into small pieces. Add to the bowl with the potato.
  7. Cut the florets from the broccoli, then slice the stem into half inch pieces. Set aside.
Start the Soup
  1. Place a stockpot over medium heat; add 2 tablespoons olive oil.
  2. Add onions, leeks, and celery and sauté until they begin to turn translucent. Add ½ tablespoon salt.
  3. Add the potato and broccoli stem. Cook for 5 minutes.
  4. Add the broccoli florets. Cook for 5 minutes
  5. 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.
  6. Remove from heat. Puree with an immersion blender, blender or food processor.
  7. Stir in yogurt and Parmesan cheese.
  8. Season to taste with salt and pepper.
  9. Using the peeler, make long ribbons of purple carrots.
Serve
  1. Ladle soup into individual bowls.
  2. Garnish soup with purple carrot ribbons or sliced radish. Enjoy!
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Fresh Fish with Roasted Vegetables

Fresh Fish with Roasted Vegetables
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Votes: 2
Rating: 5
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Rate this recipe!
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Fresh Fish with Roasted Vegetables
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Votes: 2
Rating: 5
You:
Rate this recipe!
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Units:
Instructions
Roast Vegetables
  1. Prepare your mise en place.
  2. Preheat oven to 400°F.
  3. Place all of the vegetables in a large mixing bowl. Season with garlic, salt, black pepper, allspice, and chili flakes. Drizzle with olive oil. Toss the mixture thoroughly to combine.
  4. Line a sheet pan with foil.
  5. Turn seasoned vegetable mixture on to sheet pan. Spread the vegetables out on the pan.
  6. Place pan in oven. Roast for 7 minutes. Remove from oven.
Roast Fish
  1. Cut fish fillets into 2 inch pieces.
  2. Season fish pieces with salt and black pepper.
  3. Place the fish pieces on top of the vegetables.
  4. Return fish and vegetables to the oven. Roast for 8 minutes.
  5. Remove from oven.
  6. Squeeze limes over fish and vegetables.
  7. Sprinkle basil on top.
  8. Serve while hot. Enjoy!
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