A new recipe coming from Stacey.
Delicious heart-healthy vegetarian soup that starts on the barbeque!
1/2 large Hubbard squash
1 tbsp olive oil
4 cups knorr veggie stockpot
1 bulb fennel chopped
5 small leeks chopped
2 apples chopped
2 star aniseed
2 bay leaves
1 cinnamon stick
Cut squash in half and throw on barbeque, skin facing up. Barbeque on low until tender. Remove skin and browned layer. Set aside. (Takes approximately 30 mins.)
Throw fennel, leek, and apple in soup pot. Fry in 1 tablespoon of olive oil until tender. Add stock and squash. Blend with hand blender.
Add 2 star aniseed, two bay leaves, one cinnamon stick (remove before serving). Simmer until flavor spears through soup. Serve with fresh sage and pomegranate seeds, or sour cream. Freezes well.
Yields 6-8 servings.