Creamy Curry Vegetable Soup

This creamy soup is savoury and you can vary the spices to your preferred level of flavour.

Creamy Curry Soup garnished with green onion

Ingredients:

• 1 cup celery root, cubed
• 1 cup fennel, sliced
• 2 cup sugar free vegetable stock
• 2 garlic cloves, minced
• 1 tsp grapeseed oil
• 2 tsp curry powder
• 1 tsp cumin
• 1 tsp turmeric
• salt and pepper to taste
• green onion, sliced (optional)

Directions:

1. Heat the grapeseed oil in a soup pot on medium heat.
2. Add celery, fennel and garlic sauté on medium heat for 5 minutes.
3. Add vegetable broth and spices, cover and simmer for 20 minutes or until the celery and fennel are soft.
4. Puree with a hand blender or let cool and puree in blender on liquefy.
5. Garnish with optional green onion and serve.

Optional
For added Protein blend in some silken tofu or Ideal Protein mushroom or leek soup mix.

Asparagus and Jicama Spring Salad

This spring slaw is perfect for a pot luck. Impress your friends with this beautiful nutritious and delicious dish. The fresh spring flavours of asparagus, crisp radish, sweet jicama and licorice (from the fennel) blend perfectly with the mustard lime dressing.

Ingredients:

• 1/2 medium jicama - peel brown skin and julienne the white part
• 6-8 radishes - julienne 
• 6-8 spears asparagus - use a potato peeler to peel thin strips off the asparagus
• 1 small fennel bulb - cut in half remove core use potato peeler to peel thin strips
• 1 Tbsp stone ground mustard
• handful of fresh chives
• 2 tsp basil 
• a handful of fennel fronds
• juice of 1/2 lime
• 1/4 c. olive oil
• 1 Tbsp apple cider vinegar
• 1 tsp Cayenne pepper (optional)
• salt and pepper

Note: If you have trouble finding jicama, substitute chayote.

Directions:

1. Cut and prepare the jicama, radishes, asparagus and fennel as noted. Combine in a large bowl.
2. In a separate bowl, blend together the rest of the ingredients to make the dressing. 
3. Pour the dressing over the vegetables and toss until evenly coated. Serve.