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}}
This post is in partnership with Philly FoodWorks; all opinions are my own.
Lisa Belfield says
I would love to win a trial box from Philly Food Works! I have been trolling their instagram site for awhile now and they show some beautiful meals made with their products, would love to try them out!
Glynnis says
Such a great giveaway! I am gluten-free and mostly grain free and would love to win a beautiful box of local produce from Philly FoodWorks.
kristie {birch and wild} says
Broccoli and fennel sound like a lovely combination. This might be the soup that makes me like cooked broccoli. It just looks so elegant and fresh.
Kari @ Cooking with Toddlers says
Oh this looks so wonderful! Two of my most fav veggies combined. I’ll have to make this ASAP.
Ellie says
Now that is how you photograph soup!
Amanda Clark says
I would love to win a box from Philly FoodQorks, because I love being inspired to cook by incredible food! Sherrie, you inspire me everyday to eat healthier and live better, and this would further the mission to live well.
Jennifer McCracken says
I was so afraid to try making soups until I took your program! In the past month and a half, I have been able to incorporate fresh veggies into my diet at every meal. If I were selected to receive a trial from Philly FoodWorks, I would incorporate even fresher, seasonal vegetables than I currently use (from Giant, Trader Joe’s, or Whole Foods). It would definitely be a delicious treat.
Michelle says
Hooray! Fall is the time to start trying every soup recipe I can get my hands on. Philly Food Works would fill up my pot with delicious options for sure! Thanks Sherrie and PFW.
Christine // my natural kitchen says
This soup looks lovely, I’ve never thought to combine broccoli and fennel but I’m sure they’d be delicious!
Holly Stephenson says
Yum, would love to do this! I moved from Nashville to Philly about a year ago and haven’t found a CSA that I love yet. Yay!
Jennifer @ Show Me the Yummy says
That soup is beautiful! Loving the color.
Sara T says
I would love a box! I need some new inspiration for fall veggie cooking.
Isadora @ she likes food says
I still have never had fennel before and I think I really need to change that. This broccoli soup is so beautiful and and I love the combo of broccoli and lemon together. I’ve been eating a lot of soup lately and I think this will be next on my list of soups to make.
Sarah @ SnixyKitchen says
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!
Barrie says
Your recipes are always creative and delicious. And I have to try this soup now!
Rubina Tahir says
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.
alyssa (everyday maven) says
I loved this soup!
EC says
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!