Leek, Fennel and Butternut Soup
3 leeks, chopped and rinsed
1 fennel bulb, chopped – save fronds for garnish
1 teaspoon each: thyme, cinnamon, turmeric
½ cup hazelnuts, toasted and chopped
4 cups vegetable stock
1 cup flour (spelt = wheat-free; rice = gluten-free)1 cup cornmeal1 teaspoon each: salt, thyme, baking powder
4 tablespoons flaxseed meal dissolved in just as much warm water2 cups cooked quinoa
3 tablespoons sunflower oil
1/2 cup unsweetened applesauce1 cup milk (almond = dairy-free; cow = dairy-licious)
Preheat the oven to 350 degrees.
Coconut Milk and Green Lentil Stew
1 1/2 cups green lentils
1 cup coconut milkfresh parsley or cilantro for garnish
Heat the oil in a soup pot.
Add the onion and cook, stirring occasionally, until it is translucent.