A pleasantly herbaceous, subtle, and a fantastic summer recipe. It’s delicious served both warm or cool. prep time: 15 minutes | cook time: 45-60 minutes | serves: 4-6 Ingredients:
Roasted Squash: 3 cups summer squash 2 tsp coconut oil pinch of sea salt a few springs of rosemary Soup: 3 tbsp coconut oil (or ghee) 1 leek ( ~11“ ) 1/2 cup fresh dill 3-4 cups vegetable broth 1 1/2 cups cooked chickpeas* 2 tsp sea salt 1 tsp cumin black pepper 2 tbsp fenugreek leaf * soak the chickpeas 10-24 hours and either cook them separately or with broth.
1. Oven Set oven at 350° F. 2. Slice + bake Chop summer squash into half moon or quarter moon pieces (split squash down the middle from top to bottom, then cut about 1/2 inch pieces). Place squash on a baking sheet. Top with coconut oil, salt, and rosemary. Bake for 35-45 minutes or until golden brown and juicy (check with a fork). 3. Sautée In a sauce pan melt coconut oil or ghee. Add sliced leeks, let cook down for about 10 minutes, occasionally stirring. Add sea salt, cumin, fenugreek, and a few dashes of black pepper. Let cook for another 5 minutes. Add vegetable broth and fresh dill. Let it come to a boil. *If you have not cooked the chickpeas you can add them here and cook for 45 minutes.* 4. Purée Taste the broth, add more seasoning (including fresh dill) as you see fit. Place in a blender along with the chickpeas; blend until smooth. Place the soup back into the sauce pan to keep warm. Taste and make any desired adjustments. Top with fried dill Pick a handful of small leaves off of the dill plant, place them between two paper towel and put a pan (something flat) on top. This allows moisture to seep out of the leaves, making it easier to fry. Take a 1/2 tbsp of oil in a pan, heat it up. Drop the dill pieces in one at a time. It should be hot enough so when you drop in that the dill sizzles. Keep in the pan for about 45-6o seconds. Carefully remove the leaves with chopsticks or tongs. Crumble on top of each bowl as garnish. 5. Serve Add the roasted squash into the individual bowls.
Dill: Has been traditionally used to treat insomnia, digestion, respiratory disorders, and boost immunity. It’s anti-inflammatory has antioxidant properties and is a great source of dietary fiber, vitamin a, vitamin b6, vitamin c, phosphorus, zinc, copper, calcium, iron, magnesium, potassium, manganese, niacin, riboflavin, and folate. Leeks: In the allium (onion) family, leeks are high in vitamin k, folate, manganese, copper, vitamin b6, c, iron, dietary fiber, and are a good source for vitamin a, e, magnesium, calcium, omega-3. They contain the antioxidants flavonoids and polyphenols, which support our red blood cells throughout the body from damage and oxidation. Summer squash: Contain the antioxidant, carotenoids which support the eyes mostly, fighting off muscular degeneration and can protect against cataracts. Summer squash is a great source of copper, fiber, manganese, magnesium, potassium, phosphorus, folate, vitamin b1, b2 b3, b6, vitamin c, vitamin k, omega 3, zinc, and calcium. Chickpeas: Very high in molybdenum, manganese, folate, protein, copper, fiber, phosphorus, potassium, iron, and zinc. Chickpeas support a healthy heart, digestion, blood pressure, and is anti-cancerous, and anti-inflammatory.
This recipe for leek & dill soup was inspired by having more leeks and summer squash then I knew what to do with. It’s pleasantly herbaceous, subtle, and a fantastic summer recipe. It’s delicious served both warm or cool.
A pleasantly herbaceous, subtle, and a fantastic summer recipe. It’s delicious served both warm or cool.
Prep time: 15 minutes | cook time: 45-60 minutes | serves: 4-6 Ingredients:
