Creamed Fennel and Cauliflower Soup (Paleo & Vegan)

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Last week I went to my dads house carrying a basket full of apples, and some how left his house with a lot more. The apple tree in the backyard is officially up for harvesting (so expect a lot of apple recipes coming your way soon), and I have plenty of apple love to share. (Apples are my favorite. The fact that I'm giving them away must mean that there are a lot of apple in the backyard). The garden at my Dad's house was flourishing, and with a lot more than apples--Kale, chard, basil, cucumbers, fennel. He loaded me up. There was so much kale growing in the garden bed that he said, "You have to take a bunch of kale home for every other vegetable you pick". 

Fair enough. (Actually, fair is the wrong word. I think I won that bargain...)

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One of the vegetables I picked was a fennel bulb the size of my abdomen. (Seriously. This thing  was large enough to be shaped into a fennel body suit). Even after pulling off all of the fronds, the bulb was probably twice as big as my face. Intimidating? Yes. But I know better than to fear an oversized vegetable.

Into the Instant Pot it went! Along with some bone broth, onion, garlic, and cauliflower. I made this soup the day after having my wisdom teeth removed, and pureeing it was the only answer. It took out the chew factor, but it also converted the soup into a lusciously creamy treat that was perfect for snuggling up on the couch with. 

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Enjoy this while fennel is in season! It's super easy. Now... does any one have a good recipe for Fennel Fronds? I tried making a pesto--not impressed. 

Creamed Fennel and Cauliflower Soup

Paleo, Gluten-Free, Grain-Free    |   Caitlin Sherwood    

This soup get it’s creamy texture from cauliflower.

Serves: 4   |    Total Time: 30 minutes

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Ingredients:

For the salad:
• 1 tablespoon coconut oil
• 1 white onion
• 3 cloves garlic
• 1 extra large or 2 medium sized fennel bulbs, stalks and fronds removed
• 1 pound cauliflower florets
• 1 cup coconut milk
• 3 cups broth (bone broth or vegetable broth)
• 2 teaspoons salt
• Optional: Truffle oil, for serving
• Optional: Black pepper for serving (NOTE: this recipe is AIP-friendly if you skip the pepper).

Directions:

1. Slice the onions, mince the garlic, and chop the fennel. If your cauliflower is not already chopped into florets, do that now. In the bottom of your pressure cooker, heat up the coconut oil. Sauté the onions until translucent. Add the garlic, fennel, and cauliflower. Sauté for 5-10 minutes, until the edges of the vegetables begin to turn golden.
2. Pour the broth and coconut milk into the pot. Add salt. Cook on the soup setting for at least 5 minutes.
3. Once the pressure cooker is done cooking, release the pressure and remove the lid. Use a standing blender or an immersion blender to puree the soup to a smooth, creamy consistency.
4. Scoop into serving bowls and drizzle with truffle oil. Top with freshly cracker pepper, and garnish with a left over fennel frond. Serve hot.

Warm Spinach Salad with Figs & Butternut Squash (Paleo & Vegan)

Update: I updated this recipe with new images on 8/18/2018. Same recipe, just better photography! :) 

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It seems like the blog world is sprinting at a million miles an hour. When I first started religiously food-stalking in high school, the blog world was small. While I have no idea how much it has grown, it certainly seems like there are more than ten bloggers today for every blogger there was in the mid-2000s. It's more than the numbers: the opportunities for bloggers to do things outside of their blog have erupted, too. Back then there were clubs like the Daring Bakers and support groups like Adopt-a-Blogger (my blog at the time was adopted by Jordan of Kitchen Karate). A few, standout bloggers seemed to be going above and beyond, scoring deals to author cookbooks, or speak on talk shows. These days, bloggers blog like it's nobody's business. Actually, they blog like it is their business and in a few cases, it really is.

You're probably wondering why I'm rambling about this. It turned into more of a ramble than I intended. But when I started Foraged Dish, I was shocked by the number of opportunities that immediately presented themselves to me. 

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The thing is, I didn't start blogging because I wanted to write a cookbook, or because I wanted to become a full-time power-blogger. I just wanted somewhere to channel my creativity, and somewhere to share my recipes. One email I received, however, was too good to pass up -- I was immediately excited not just about being a (small) part of it, but about the over all project. Have you heard of Health Recipes Magazine? It's an eMagazine full of simple, delicious recipes that help people live healthier lives. 

Back in June, I got an email from Shanna, the executive editor of the publication. I was shocked: You want to feature my recipe? Really? But I was also completely excited. Health Recipes Magazine wasn't just any run-of-the-mill health-washed publication. The editors hand pick recipes from bloggers to make sure they truly are nourishing. It's all about giving people recipes that are good for them, and then inspiring them to try them. That's why I responded with a decisive "Yes!"

My recipe for Lamb Chops with Strawberry, Mint and Truffle Sauce is featured in the latest edition of Healthy Recipes Magazine. Visit their website and subscribe to see it, here. 

Now, I wasn't going to write you a blog post and not include a new recipe, so I've included photos and a recipe for one of my new favorite side dishes -- Warm Spinach Salad with Caramelized Figs and Butternut Squash. With a nice mixture of sweet and savory, this is an easy side dish that looks (and tastes) completely decadent. 

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Warm Spinach Salad with Figs & Butternut Squash

Published September 1, 2014 by Caitlin Sherwood

Serves: 3   |    Active Time: 30 minutes

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Ingredients:

1 tablespoon coconut oil

1 to 2 cups raw butternut squash, peeled, seeds removed, and cubed

1 clove garlic, minced

6 figs, halved (I use Brown Turkish Figs or Black Mission Figs, but feel free to experiment)

1/4 small red onion, diced small

3-4 huge handfuls fresh spinach (baby OR chopped normal spinach)

Salt and pepper to taste

1/4 cup toasted slivered almonds (Also delicious with candied pecans!)

Directions:

1. Heat the coconut oil in a 10-inch skillet over medium heat until it sizzles. Place the fig halves flesh-side down in the hot oil, and cook for 5-7 minutes, or until the edges begin to brown and the sugars begin to caramelize. Remove from pan, set aside.
2. Place the red onion, butternut squash and garlic in the pan with the oil. Sauté until the squash it is soften through and browning on the edges (to get a nice sear on the squash, stir only every few minutes, allowing each side to crisp up before turning).
3. Turn off the stove, and add the spinach to the skillet. Stir, and allow the spinach begins to wilt from the residual heat. Add salt and pepper to taste. Scoop everything into your serving dish. Arrange the figs over the top of the salad, and sprinkle with toasted almonds.

Paleo Cream of Mushroom Soup with Bacon and Leeks (yup, dairy free!)

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Confession: I love mushrooms so much that it takes a lot of self control not to eat them all while I'm chopping them. 

Somehow, enough mushrooms actually ended up in the soup pot for this "cream-of" soup to become Cream of Mushroom Soup. You know that saying "good things come to those that wait"? Yea. Good things come to those that wait. 

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See, while the mushrooms sit on the cutting board, they're foamy little bites with earthy flavors that are extraordinarily fun to eat. But once they've been seared, seasoned, and drowned in a creamy broth, they become savory, meaty and rich. 

Homemade Cream of Mushroom Soup blows the canned stuff out of the water, and not just in flavor and style. It is actually truly nourishing with whole ingredients, healing broth, and no mystery additives. Besides, this homemade version comes with bacon, and you can't beat that. Walking the line between creamy and gravy, this soup sticks to your bones. Each creamy bite is infused with the flavors of fresh herbs, leeks, and mushrooms. Little bits of bacon give your something to go searching for. An empty bowl begs to be licked clean. 

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Cream of Mushroom Soup with Bacon and Leeks

Primal, Gluten-Free, Grain-Free    |   Caitlin Sherwood    

Who invented the canned stuff anyways? No offense, but they were totally off the mark.

Serves: 3   |    Total Time: 60 minutes

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Ingredients:

• 3 slices bacon
• 1 small leek
• 4 cloves garlic
• 1/2 medium white onion
• 20 ounces mushrooms, crimini or baby portobellos
• 2 tablespoons dry peppery red wine (such as Zinfandel or Pinot)
• 2 tablespoons arrowroot powder OR corn starch
• 1 cup bone broth
• 1/2 cup full-fat coconut milk OR 3/4 cup heavy cream
• 1 tablespoon rosemary, fresh, minced
• 1 tablespoon thyme, fresh, minced
• 1/2 teaspoon black pepper
• Salt to taste
• 2 tablespoons chives, fresh, minced

Directions:

1. Chop the bacon into bite-sized bits. Toss the pieces in the bottom of a soup pot over medium heat. Stir the bacon occasionally as it bacon cooks. Meanwhile, prepared the vegetables: remove the green parts of the leek and chop the white parts into thin slices. Mince the garlic, and finely dice the onion. Wash and slice the mushrooms.
2. When the bacon is crispy, use a slotted spoon to remove the bacon pieces from the pot (leaving the grease). Set the bacon bits aside for later. Add the leek slices to the hot pot, cooking them until just browning. Use a slotted spoon to remove about a quarter or the leeks, to use for garnishing later. Leave the rest of the leeks in the pot, and add the onion, garlic, and mushrooms. (Tip: To get a good sear on the mushrooms, it's important to have plenty of oil in the pan. If you pan seems a bit dry, add about a tablespoon of coconut oil before adding the mushrooms. It will depend on your bacon). Stir the vegetables occasionally, allowing them to sear and cook through.
3. Pour in the wine, scraping the bottom of the pot as you do. When the vegetables start look soft, add the arrowroot powder. Sprinkle it evenly over the vegetables, and then still once or twice, just until the powder is well distributed.
4. Add the bone broth and the coconut milk. Stir briefly to ensure no clumps of arrowroot form. Bring the soup to a simmer. Add the rosemary and thyme to the soup along with salt and pepper.
5. Allow the soup to simmer, covered, for 15-20 minutes. This will allow the broth to thicken and the flavors to blend. Ladle warm soup into bowl and top with a sprinkle of reserved leeks, bacons bits, and minced chives.