Servings: 2
Ingredients:
- ¼ cup almonds
- 1 (5 oz) pkg baby spinach
- 3 medium carrots
- 24 fl oz vegetable broth (organic)
- 1 (1 inch) piece ginger root
- ½ small bunch Italian (flat-leaf) parsley
- 1 medium rutabega
- 1 shallot
- apple cider vinegar
- black pepper
- 1 Tbsp Ghee
- 2 Tbsp extra virgin olive oil
- Himalayan sea salt
- sesame seeds
Instructions:
- Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
- Preheat a medium saucepan over medium-high heat.
- Peel and roughly chop the carrots and rutabega.
- Once the saucepan is hot, add ghee and swirl to coat the bottom.
- Combine the chopped vegetables and salt in the saucepan.
- Peel and mince or grate ginger; add to the sauce pan. Reduce to medium heat, cover, and stew for 10 minutes; stirring occasionally.
- Peel and mince shallot; add to salad bowl.
- Add broth, bring to a boil; cover and simmer until vegetables are tender, about 12 minutes.
- In the salad bowl, whisk together 2 Tbsp olive oil, 1.5 Tbsp vinegar, and 2 tsp sesame seeds, 1/4 tsp salt, 1 pinch black pepper.
- Using an immersion (hand) blender, puree the soup until smooth.
- Measure out 1/4 cup almonds.
- Shave the leaves off parsley stems; discard the stems and mince the leaves.
- Add the spinach to the bowl with the dressing. Add ¾ of the parsley and almonds; toss to combine
- To serve, pour soup into a bowl, garnish with remaining parsley and arrange salad on the side.
MetaLife Units:
0 Protein Units (*note – to add Protein units – serve w/ your choice of 2oz – 4oz lean protein)
2 Fat Units
2 Carbohydrate Units
Recipe by:
Dr. Shonna Babrow-Goodrich
Aceva