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Episode 31 Cauliflower Potato Leek Soup and Squash
Ingredients
  • subheading: Cauliflower Potato Leek Soup (Amazing.):
  • leeks, I used some pretty large ones
  • carrots
  • celery stalks
  • 4 cloves - garlic
  • head cauliflower
  • large Yukon gold potatoes (2 to 3 pounds)
  • 1 can - white beans, rinsed and drained
  • 8 to 12 cups - veggie stalk (or no salt seasoning blended with water)
  • 1 cup - soy/nut milk (optional for some additional creaminess)
  • bay leaves
  • 2 tablespoons - fresh rosemary
  • black pepper to taste
  • chives to garnish
  • subheading: Stuffed Acorn Squash:
  • 1 cup - quinoa (measured dry)
  • medium yellow onion
  • 4 to 6 - mushrooms (button or baby bellas)
  • celery stalks
  • cloves minced garlic
  • ½ bunch - chopped fresh parsley
  • black pepper to taste
  • ½ cup - purple cabbage, chopped (optional)
  • ½ to ¾ cup - dried cranberries, find the no-oil version (optional fall flavors!)
  • apple, cored and chopped (optional fall flavor too, but I forgot this item during the live show)
  • ½ cup - pecans (optional)
Steps
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