Leek, Potato & Broccoli Soup {vegan}

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Fancy schmancy green smoothies are fine by me. But I like to kick it old school with my blended vegetables sometimes — with some green soup.

We get our color from broccoli and spinach and then trick it out with non-juice things like potatoes, leeks and garlic and top it all off with maple balsamic caramelized onions and some toasted almond flakes.

These onions are ideal on pretty much anything savory. I recommend adding a pinch of chili flakes to the batch for the perfect sweet and spicy mix. I love these on sandwiches, on roasted vegetable salads and stirred in to soup for extra texture and excitement.

There’s plenty of time for green juice in the future. Today, we soup!

green soup 2

Leek, Potato & Broccoli Soup

  • 1 tablespoon oil (I used macadamia oil)
  • 2 medium-large leeks, cleaned and finely sliced
  • 6 garlic cloves, finely chopped
  • 1 teaspoon fennel seeds
  • 1 large potato, peeled and cut into small pieces
  • 4 cups vegetable broth
  • 1 medium head broccoli, trimmed and cut into small pieces
  • 3 cups spinach
  • salt and pepper, to taste

In a large pot heat oil over a medium high heat. Add leeks and a pinch of salt and cook, stirring, for about 5 minutes until the leeks soften. Add a splash of warm water to the pan if the leeks are sticking at all. Add garlic and fennel seeds and cook for another minute, stirring.

Add potato and vegetable broth to the pot and bring to a boil. Once boiling add broccoli and cover the pot reducing to medium-low. Let cook for about 10 minutes until everything cooks through and the potatoes are easily pierced with a fork. Stir in spinach.

Allow to cool for 10 minutes. Puree in a blender in batches or use a stick blender to get a smooth consistency. Season.

Serve with maple balsamic caramelized onions (see below) and toasted almond flakes.

Maple Balsamic Caramelized Onions

  • 1 tablespoon oil
  • 3 medium red onions – or a mix of yellow and red (whatever you’ve got) thinly sliced into half-moons
  • salt
  • 1 tablespoon balsamic vinegar
  • water
  • 1 teaspoon maple syrup
  • pinch of chili (optional)

In a large pan, heat oil over a medium heat. Add onions and a pinch of salt and cook, stirring occasionally, for about 10-15 minutes, until very softened and getting golden. Add a little splash of water at any point if the pan gets too dry.

Add balsamic vinegar and allow to bubble down and reduce, about 2 minutes. Reduce heat to medium-low and cook for another 10 minutes (again, adding small splashes of water as needed.) Once completely softened, turn off the heat and stir in the maple syrup, another pinch of salt and chili (if you’re into that sort of thing). Stir to combine and set aside until you’re ready to serve.

I love having this on hand in the fridge for a couple of days to add to anything and everything.

My Sydney List: Bondi Beach

unnamed

We’re getting ready to pack up our Bondi apartment and head back to New York after four years away. Leaving Sydney will be bittersweet, and there will be a lot I’ll miss – especially living near the beach, the weather and the food. I’ve garnered some favorite restaurants, cafes and bars over the past few years to which I’ve grown very attached. And I’m going to find myself a little panicked when I get a serious craving for a piadina with a glass of red on a Friday night.

Here is PART 3 of my picks for fresh, fun and exciting places to eat and drink in my suburb, the beautiful Bondi Beach

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My Sydney List: Inner West

grounds milkshake

We’re getting ready to pack up our Bondi apartment and head back to New York after four years away. Leaving Sydney will be bittersweet, and there will be a lot I’ll miss – especially living near the beach, the weather and the food. I’ve garnered some favorite restaurants, cafes and bars over the past few years to which I’ve grown very attached. I know I’m going to find myself a little panicked some Friday night in the near future when I get a serious craving for a piadina.

Here is PART 2 of my picks for fresh, fun and exciting places to eat and drink in this stunner of a city. Today we’re diving into the hipster-friendly Inner West – it’s a bit gritter that the east, which I’m always a fan of.

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My Sydney List: Inner East

bourke street

We’re getting ready to pack up our Bondi apartment and head back to New York after four years away. Leaving Sydney will be bittersweet, and there will be a lot I’ll miss – especially living near the beach, the weather and the food. I’ve garnered some favorite restaurants, cafes and bars over the past few years to which I’ve grown very attached. I know I’m going to find myself a little panicked some Friday night in the near future when I get a serious craving for a piadina.

Here is PART 1 of my picks for fresh, fun and exciting places to eat and drink in this stunner of a city. We start with the Inner East suburbs, where it’s quintessentially Sydney – beautiful, stylish and bustling.

 

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Zucchini Noddles with Slow Cooker Tomato Garlic Sauce

zucchini noodle tomato garlic

I’m all about fancy kitchen gear: a colorful cast-iron pot, vintage cutlery and artfully crumpled linen tea towels. I want all of the pretty things that I can’t afford. (Williams-Sonoma, you saucy minx.)

But sometimes kitchen tools can border on superfluous - keeping it simple and uncluttered is where I’m at these days.

I’ll admit, those spiralized zucchini noodles look pretty rad. (You know what I’m talking about right? The Spiralizer is a thing.) But for now, and probably forever,  my vegetable peeler serves me just as well for similar results.

We’re going for simple here. Just you, the vegetable peeler and some zucchini with a super easy garlic-packed slow cooker tomato sauce.

I’m not joking about the garlic. I used a whole head of garlic, because that’s the kind of girl I am.

It’s cooked low and slow in the crock pot for maximum tomato-garlic goodness and minimal effort.

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