We started having a CSA box delivered to our doorstep. It’s the best money we spend every week! It’s an extra $5 to have it delivered to my door and as silly as that may sound it makes it all the more a treat. Every wednesday I am presented with a lovely box of spice and variety to change things up a bit in our home. My husband LOVES to tell everyone how whenever I go to the grocery store I stock up on the same staples. In all honesty, if I lived alone I am pretty sure I could eat the same thing for dinner every night. There was a good couple of months my dinner was consistently sauteed Kale and black beans. Hey, at least I’m healthy, right!?
This box of fresh ORGANIC fruits and vegetables allows me to be challenged each week and come up with new recipes. Since my ultimate goal is to write cookbooks to guide future vegans whether they be part-time, once a weekers, or full-time vegans, it’s a NECESSITY that I continuously challenge myself.
This week we received a large…LARGE leek! I love love love leeks but never think to buy them! First thought, potato leek soup. I had more vegetables to use up so I went with a roasted vegetable soup.
Butternut Squash: Skinned, de-seeded, diced
Asparagus tops (about 12)
1 onion diced
1 large leek sliced
1 can of organic kidney beans, drained
1 carton low-sodium vegetable broth
Rosemary and Thyme
Method to the Madness:
1. Roast the butternut squash and asparagus in the oven on 375 degrees with coconut oil.
2. In a large pot, I prefer Le Creuset, sautee onions in coconut oil until translucent.
3. Add rosemary and thyme to your desired taste
4. Stir in leeks and sautee for a couple of minutes
5. Add carton of vegetable stock and two cups of water, bring all to a boil
6. Add roasted vegetables when they are complete and reduce to simmer.
7. Add kidney beans and simmer for about 10-15 minutes