𝚜𝚘𝚞𝚙 𝚕𝚘𝚐

based on a n3w y0rk t1m3s recipe

large onion
fennel bulb (save fronds)
few stalks celery
garlic
1 cup wheat berries
2 cans white beans
chicken stock
parsley
lemon
olive oil
fennel seeds
sprig rosemary
parmesan reggianno
-fry onion, celery, fennel, garlic (chopped fine) in olive oil with fennel seeds & rosemary sprig
-put it in slow-cooker with beans, wheat berries, stock, water, and the parmesan rind. leave on overnight (8-10 hours)
-remove rosemary sprig and parmesan rinds. add parsley, lemon, fennel fronds, s&p. serve with lots of grated parm

Spicy Tomato Chickpea Soup
saute one onion (chopped)
add garlic (chopped)
1/2 tsp ea: cumin, chile flake, toasted ground yellow mustard seed, turmeric
add a can of chickpeas.
let go
then add 28 oz. pureed canned tomatoes
simmer a bit
puree half
add 2T nutritional yeast (and water as needed)

1 cauliflower
5 small yellow onions, sliced
5 clove garlic
broth
olive oil
water
salt
-heat pot, many glugs olive oil
-caramelize onion, w garlic cloves whole so they don’t burn. 20-30 mins stirring near-constantly on low heat
-add cauliflower chopped up roughly, stir and turn up heat
-add broth, 2 cups water, boil for a while
-bjjt with hand mixer
-serve w some harissa