Harlequin Soup – Gluten-Free/Dairy-Free Style

Ingredients

Harlequin Soup

• 1 Recipe Green Broccoli Soup
• 1 Recipe Spiced Squash Soup
• Fresh chives, finely sliced for garnish
Green Broccoli Soup

• 3 Tbs Extra-Virgin Olive Oil
• 2 Tbs Minced Garlic
• 1 Medium Yellow Onion, diced
• 2 Stalks Celery, diced
• 2 tsp Thyme
• 32 oz Gluten-Free Chicken or Vegetable Stock
• 2 lbs clean and trimmed Broccoli
• 2 c Packed Spinach
• Zest of 3 Lemons
• 1 c Full-Fat Canned Coconut Milk (I prefer Thai Kitchen)
• Salt and Pepper to taste

Spiced Squash Soup

• For this recipe, you can use any winter squash you wish though pumpkin, Hubbard and butternut work particularly well. To roast, simply cut in half, remove seeds and bake at 350 until completely tender. Because many recipes do not use the entire pulp of the squash, I do not like to season mine ahead of time…any seasoning can be added to the primary recipe and the remainder of the squash can be saved for use in any number of pie, chili or side-dish recipes.

• Ingredients

• 2 Tbs Extra-Virgin Olive Oil
• 1 Medium Onion, diced
• 1 Celery Stalk, diced
• 1 Medium-Large Carrot, diced
• 1 cinnamon stick
• 32 oz Gluten-Free Chicken or Vegetable Stock
• ¼ c Palm Sugar
• ¼ c Balsamic Vinegar
• ¼ oz Fennel Seed (approx 1 ½ Tbs)
• 1 Tbs Sage
• 1 Tbs Ground Cumin
• ½ - 1 Tbs Red Pepper Flakes (I like the entire Tbs)
• 1 Tbs Chili Powder
• 1 Tbs Cinnamon
• 2 c Roasted Squash
• Salt and Pepper to taste
• ½ c Full-Fat Coconut Milk (I prefer Thai Kitchen)

Instructions

Green Broccoli Soup:

1. In large soup pot, heat olive oil over medium-high heat until hot. Add garlic and cook until it begins to turn brown. Add the onion and celery, lower heat to medium and continue to cook until tender, about 15 minutes. Add thyme and stir. Add broccoli, stock and salt and pepper to taste. Bring to boil, cooking uncovered until broccoli is very tender. Remove from heat.
2. Use hand blender to puree soup, adding in spinach one cup at a time. Add in lemon zest and continue to puree until soup is completely smooth.
3. Just before serving, return soup to low heat and stir in the coconut milk. Taste and adjust the salt and pepper. Simmer on lowest setting until ready to serve.

Spiced Squash Soup:

4. In large soup pot, heat olive oil over medium high heat until hot. Add the onion, celery, carrot and cinnamon stick. Sauté until vegetables are soft, but not caramelized. Add in chicken stock, palm sugar, balsamic vinegar, fennel seed, sage, ground cumin, red pepper flakes, chili powder and cinnamon. Bring to boil. Add in squash and simmer for another 10-15 minutes. Discard the cinnamon stick.
5. Remove soup from heat. Using hand blender, puree until smooth. When ready to serve, return soup to a light simmer, add in coconut milk and serve right away.

Harlequin Soup:

6. Pour both soups into separate pitchers. Simultaneously, pour both soups into each bowl, forming an almost yin-yang design.
7. Garnish with cloves and serve hot.
8. Serves 6

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