fennel, leek, and squash soup

In the fall, it's a wonderful practice to simplify your diet for a week. Enjoy vegetables like fennel, celery and leeks. These potent plants cleanse the lymphatic system, support healthy lungs, and lend a bitter-sweet complexity to any dish.

Try adding bitter, liver-cleansing foods like quinoa, chard, beets and spinach. These chenopodium family plants are high in plant nutrients and help restore healthy blood and liver function.

Give these recipes a try!

LEEK, FENNEL & BUTTERNUT SOUP

You will need: 

• 1 medium butternut squash, baked and peeled

• 2 tablespoons local oil (sunflower or olive)

• 3 leeks, chopped and rinsed

• 1 inch fresh ginger root, chopped

• 1 fennel bulb, chopped – save fronds for garnish

• 1 teaspoon each: thyme, cinnamon, turmeric

• 1 teaspoon each: salt and fresh black pepper

• ½ cup hazelnuts, toasted and chopped

• 4 cups vegetable stock

• fresh, chopped cilantro

Preheat oven to 375 degrees.

Poke squash with a fork, place on a baking sheet, and bake for about 1 hour (20 minutes per pound).

Meanwhile, heat the oil in a large soup pot. 

Add the leeks and sauté until soft, about 5 minutes.

Add the chopped fennel, ginger, hazelnuts, spices, salt and pepper. Sauté for another 5 minutes.

Remove squash from oven, cut it open and let it cool for 5 minutes. Compost the seeds. Scoop out flesh and add it to the soup pot. Add the vegetable stock and stir.

Bring the pot to a boil and simmer for about 15 minutes.

Remove the soup from the heat. Blend until smooth. 

Garnish with fresh, chopped cilantro.

Serve with cooked quinoa.