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fennel

Fennel Celeriac Soup {DF, GF, V}

‘That’s how celery should taste!’

My friend Steve made that comment when I made this soup for his 50th birthday party. So many people shy away from this root veggie; besides the taste concern, it looks like a brain.

Inside that wrinkled exterior is a mellow, nutty-tasting flesh that just loves to be versatile. Roast, steam, mash or use it raw, but I mostly love it blended for a soup or sauce.

Today I sauteed it with fennel and topped it with super crispy purple potato croutons for texture, and because who doesn’t love a crispy, crunchy potato?

Happy eating,
~Monique

Fennel Celeriac Soup

1 tbls ghee or olive oil
2 shallots, diced
1 small fennel bulb, sliced no fronds or stems
1 celeriac root, dice
2 garlic cloves, smashed
2-4 cups vegetable broth
a couple of fresh thyme twigs
1 tsp pink salt
Fresh black pepper to taste
Crispy Potato Croutons
1 tsp melted ghee
1-2 purple potatoes
2 garlic cloves
pinch of salt

Preheat oven to 425 degrees. Line a sheet pan with parchment. Small dice the potato and garlic. Toss with the melted ghee and a pinch of salt. Place on a sheet pan and bake until crispy, 30-45 minutes.

Heat a soup pan over medium heat. Melt in the ghee. Add in the shallots, cook for a minute or two. Add in the celeriac and fennel, cook to soften~about 10 minutes~ stirring once in a while.

Add in the garlic and fresh thyme twigs. Give a good stir. Add 3 cups of broth and salt, simmer until the veggies are soft.

Remove the thyme twigs. Carefully pour, or ladle the soup into a blender. Blend on high until silk and creamy, adding additional broth if needed to create desired texture. I used 4 cups, but it will depend on the size of your fennel and celeriac. Taste and adjust seasoning.

Pour into soup bowls. Add crispy potatoes and drizzle with melted ghee or olive oil.

Creamy fennel and leeks {v, gf}

Spring. When I think of spring time I think about budding trees and little green shoots of chives, garlic and leafy greens emerging to show their strength. After the heavy foods of winter, spring foods are actually designed by Mother Nature to be lighter and more detoxifying to the body to help us naturally release the winter drag.

In this Creamy Fennel and Leeks recipe I choose two spring veggies that have wonderful properties known to ‘keep things moving’ in the body (hey, we gotta take the waste out, right?) The creaminess comes from the simple blended cashew sauce with brings in protein and good fat.

It’s not likely you’ll eat this dish on its own… though I did. It was lovely bit I was left yearning for a little texture to cut the creaminess. I believe you’ll enjoy this best paired with something like a roasted meat or sauteed fish. I think a spicy sausage could be the bomb pairing.

How ever you end up enjoying this Creamy Fennel and Leeks recipe dish, reach out and let me know. Be sure to tag @happyeatshealthy on social media.

Head on over to You Tube to see me make this Creamy Fennel and Leek dish. You’ll get my bonus Strawberry Almond Cookies too!
Happy eating,
~Monique

Creamy Fennel and Leeks

2 large leeks
1 fennel
1 tbls olive oil
1 cup soaked cashews (soaked overnight or at least 20 minutes)
2 cups water (or 1.5 cups water + .5 cup white wine)
1 tsp Dijon mustard
4 garlic cloves
1 lemon
Pink salt and cracked black pepper

Trim the fennel and leeks, wash well. Set aside the fennel fronds. Slice fennel and leeks into 1/2″ thick. Zest the lemon, set aside.

Warm the oil in a large frying pan. Add the sliced fennel, leeks and 1 tsp pink salt to the pan. Cover and sweat the veggies for 10-15 minutes until softened. Stir occasionally.

In the meantime, place the soaked cashews, water/wine, garlic cloves, mustard, lemon juice and water in the the blender. Blend on high until creamy. Taste, adjust as desired. The sauce will feel thin, but it will thicken quickly in the pan.

When the leeks are ready, pour the sauce in the pan. stir to incorporate well. Simmer just 2 or 3 minutes; if it’s on the heat too long the sauce will get too thick and glumpy.

Top with fennel fronds, lemon zest and fresh cracked black pepper.

Soul Satisfying Kitchari with Braised Fennel Topper(gf, v)

Kitchari is a porridge-like stew that is comforting and healing on the digestive system. It provides nutrients while cleansing the body, but you don’t have to be detoxing to enjoy it.

I often make a big batch every week during the winter – it keeps me warm and full. It’s really simply made with rice and lentils; sometimes I add veggies to get a few extra textures into the stew. In this version, sauteed fennel adds flavor and a little crunch.

Kitchari is something that grows on you; once it does, it satisfies right down to the soul.
If you try this, let me know how it worked out for you and be sure to tag @happyeatshealthy on IG or FB!
Happy eating,
~Monique

Soul Satisfying Kitchari

1.5 tbls coconut oil
1/2 tsp mustard seeds
1/4 tsp cumin seed
1/2 tbls ground ginger
1/2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cardamon
1 tsp salt
1/8 tsp black pepper
1/2 cup split yellow mung bean (or red lentils)
1/2 cup white Basmati rice
4 cups water

Braised Fennel Topper:

1 tbls coconut oil
1 tsp mustard seeds
1 tsp cumin seeds
1 cup fennel, diced
1 large shallot, diced
1/4 cup coconut flakes
1/4 tsp ground turmeric
1/4 tsp ground ginger
1/4 tsp pink salt
1/4 cup water

Optional: additional coconut oil, lemon wedges and fresh herbs.

Rinse the rice and mung beans until the water runs clear. Heat a soup pot over medium heat, melt the coconut oil. Add the cumin and mustard seeds, cook a few minutes until the seeds begin to pop, about 30 seconds.

Add in the remaining seasonings, the mung beans and rice, simmer for minute or two, stirring often.
Add the water, increase heat to boil. Then lower heat, cover and simmer for about 40 minutes. Add additional water if needed/desired.

Make the braised fennel while the kitchari is simmering. Melt the oil in a fry pan or skillet over medium low heat. Add the cumin and mustard seeds, cook until they brown or begin to pop- just about 30 seconds. Add in the fennel and shallot, simmer until lightly softened, about 5 minutes (longer if you prefer them more cooked).

Add in the coconut flakes, ginger, turmeric and salt, tossing often until the flakes are toasted.
Add water to help create a little moisture. Remove from heat but keep warm.

Serve each bowl of kitchari with a big spoon or two of the Fennel topper.
Optional: add a little spoon of coconut oil, fresh lemon and herbs.

NOTE:
If you like a soupier kitchari, add a little more water. Add slightly less for a more denser texture.