So I talk about my CSA, Philly FoodWorks – a lot.
The people behind this mission are my heroes and when I leave Philadelphia this will be on the very top of my ‘things I will greatly miss’ list. For the past six months I have been working with Philly FoodWorks to spread their good word, their honest mission and bring you weekly plant-based recipes using their beautiful, locally sourced, organic produce.
And – I’ve loved every second of it.
Now that it’s harvest season, I’m ready to give you all the vegetable recipes I got.
Like this little creamy, vegan, broccoli fennel soup topped with crunchy sunflower seed and celery leaf dukkah. As Philly FoodWorks preps for their winter CSA season, I’m helping them get the word out by giving away three (1) week trials.
No catches, no gimmicks; seriously I’m just giving away free food.
Contest inclues:
{1} free trial
{4} produce items
{1} surprise item {loaf of bread, pickles and/or seasonal jam}
Drop me a comment below letting me know why you’d love to win a free box of Philly FoodWorks goods. And three lovely winners will be chosen at random on Sunday, November 16th at 11pm ET. Winners will be notified via email with directions on how to claim their prize. Contest is open to anyone living in the Philadelphia area. In the meantime enjoy this broccoli fennel soup loves.
- 4 cups broccoli florets
- 2 cups fennel, chopped into wedges
- 2 Tbsp olive oil, divided
- 5 cloves garlic, minced
- 1 medium onion, chopped
- 2 cups curly kale, ribs removed
- ½ cup raw cashews
- 3 cups filtered water
- 2 Tbsp lemon juice
- 3 large handfuls baby kale
- sea salt, to taste
- black pepper, to taste
- Preheat the oven to 400 degrees, and line a baking sheet with parchment paper.
- Spread broccoli and fennel evenly on prepared baking sheet, drizzle with 1 tablespoon olive oil and roast for 20 minutes, flipping broccoli and fennel after 10 minutes.
- Meanwhile in a large saucepot over medium-low heat, add the remaining tablespoon of olive oil and minced garlic and sweat for 3 minutes. Add onion and sweat for 5 minutes more. When broccoli and fennel are done roasting, add them to the saucepan and stir.
- Then add in the kale, cashews, water, lemon juice and kale, and generously season with salt and pepper. Simmer mixture for 5 minutes, remove from heat and blend until smooth.
- Serve the soup warm with the dukkah on top.
- 1/2 cup raw sunflower seeds
- 1/4 cup celery leaves, chopped
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- Pulse sunflower seeds in a food processor until roughly chopped.
- In a sauté pan over medium heat, toast the seeds until browned. Then add the celery leaves, salt and pepper and stir. Sauté for 1 minute more. Set aside until completely cool.
{{this giveaway is closed}}
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This post is in partnership with Philly FoodWorks; all opinions are my own.
EC
Tuesday 16th of June 2020
I made this and it's delicious! I'm surprised how creamy the soup is despite not using any dairy. Thank you for this recipe!
alyssa (everyday maven)
Saturday 5th of December 2015
I loved this soup!
Rubina Tahir
Sunday 16th of November 2014
I would love to win this generous free box of Philly FoodWorks goods! I am new to Philadelphia and love to support local farmers and business.
Barrie
Sunday 16th of November 2014
Your recipes are always creative and delicious. And I have to try this soup now!
Sarah @ SnixyKitchen
Friday 14th of November 2014
I don't live in Philly anymore, but I just had to pop over to tell you how lovely this soup looks. Your photos are simply stunning and all this talk of Philly Foodworks is making me sad I didn't know about it while I lived there!