I’ve made a promise to myself to keep my posts as succinct and straightforward as possible, without any inclination to write my whole life story when all I really want to do is share good ass food with you guys! As some of you may know, I’ve been dabbling with the idea of “cooking with the seasons.” Ah yes, it is exactly what it sounds like – cooking in accordance with whatever local produce is in season. This helps save money on groceries, as out-of-season fruits and vegetables are exceedingly more expensive than its seasonal counterparts. For example, you’ll notice that during this time of the year, your local grocery store abounds with all varieties of squash and popular autumn harvests like apples, figs, root vegetables, shallots, and more. Experimenting with this idea allows us to eat a wider range of foods that we normally would not gravitate towards, thereby increasing the diversity of nutrients we introduce to our bodies. Besides being easier on your bank account (who doesn’t love good deals?), seasonal cooking can be a fun way to become more in tune with our surroundings and environment. I encourage you to give it a try! An easy way to do this is to support your local farmers by way of co-ops such as Bountiful Baskets. Bountiful Baskets “is a not-for-profit food co-op for families that want to have more fresh produce for less money” and provide participants with baskets full of fresh, seasonal vegetables and fruits. Check it out! Without further ado, here is a recipe that I played around with several days ago that celebrates this beautiful season. Enjoy!
Carrot & Fennel Soup
- 3 carrots, diced
- 3 stalks celery, diced
- 4-5 shallots, sliced thinly
- 1 bulb of fennel, sliced thinly
- 1 small knob of ginger, minced
- 1 tsp cumin
- Salt/pepper to taste
- 2 cups low-sodium vegetable OR chicken broth
- 1/2 cup water
- 2 tbsp butter (grassfed is best)
- Optional: 1/8 cup heavy cream for creamier consistency
- 1.) Heat 1 tbsp coconut oil (or cooking oil of your choice) in a large saucepan over medium heat. Add shallots and sauté for 2-3 minutes. Then, add fennel to the pan and sauté for another 2-3 minutes.
- 2.) Add salt/pepper, cumin, carrots, minced ginger and celery to the saucepan. Combine thoroughly and allow to cook for ~4 minutes, or until carrots have softened slightly. Turn off heat and set aside.
- 3.) In a large pot, bring chicken OR vegetable broth and water to a boil. Add your sautéed veggies to the pot and allow to simmer on low heat for 20 minutes.
- 4.) Blend mixture in an immersion blender or food processor. While soup is blending, add the butter and heavy cream (optional).
- 5.) Enjoy!!