Add Row
Add Element
UPDATE
Add Element
  • Home
  • Subscribe
  • Contact Us
  • Categories
    • Health Tips
    • Fitness
    • Recipes
Add Element
  • Facebook
    update
  • Valis Pro Twitter
    update
  • Valis Pro Google
    update
  • LinkedIn
    update
  • Alignable
    update
  • Youtube
    update
  • Instagram
    update
  • All Posts
  • Health Tips
  • Fitness
  • Recipes
2 Minutes Read

Fennel Butternut Soup with Feta Crisps

Ingredients

Soup

  • 2 small butternut squash, peeled, seeded and cut into 1-inch cubes
  • 1 small cauliflower, cut to florets
  • 1 fennel bulb, cut into 8 segments
  • 1 bulb garlic, top sliced off to show cloves
  • 5 sage leaves
  • ¼ cup avocado oil
  • 1 cup filtered water or chicken bone broth

Feta Crisps

  • 7 ounces sheep or goat feta, crumbled
  • ¼ cup pepita seeds
  • 2 teaspoons fennel seeds
  • 1 teaspoon chili flakes
  • Garnish (optional)
  • Chives, thinly sliced

Directions

1. Preheat the oven to 425°F.
2. ⁠Place squash, cauliflower, fennel, garlic, and sage in an oven-safe baking dish that has a lid. Drizzle veggies with avocado oil and transfer into the oven to bake for 1 hour, without lid, shaking the pan and covering with the lid halfway through.
3. ⁠Meanwhile, make the feta crisps by placing parchment paper on a baking sheet. Place feta on the sheet, then top with pepita seeds, fennel seeds, and chili flakes.
4. Transfer the baking sheet into the oven and bake for 20 minutes, until edges are slightly golden. Remove from the oven and let it cool completely before breaking into pieces.
5. ⁠⁠After the veggies have been baking for an hour, remove from oven and transfer into a high-speed blender such as a Vitamix. Be sure to separately squeeze the garlic into the blender and discard the peel.
6. ⁠Add desired liquid and blend until smooth. You can add more or less liquid depending on the desired consistency.
7. Transfer soup into bowls, top with feta crisps, and garnish with chives, if desired.
Enjoy!!
Recipes

48 Views

0 Comments

Write A Comment

*
*
Related Posts All Posts
09.10.2025

Lemon Herb Chicken Thighs with Roasted Root Veggies

SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 35 MINUTES INGREDIENTS 12 oz [339 g] Boneless Skinless Chicken Thighs (raw) 1 tbsp [14 g] Avocado Oil 1 small lemon [30 g] Lemon Juice 1 tsp, ground [0.6 g] Oregano 1 tsp [2.8 g] Garlic Powder 0.5 tsp [0.6 g] Kosher Salt 1 cup, cubed, uncooked [133 g] Sweet Potato 0.5 beet [41 g] Beet (Cubed) 1 medium [61 g] Carrot (Peeled and Chopped) 1 tbsp [14 g] Olive Oil 1 tbsp [3.8 g] Parsley (For Garnish) DIRECTIONS Preheat the oven to 400°F (204°C). Toss the sweet potato, beet, and carrot with olive oil and a pinch of kosher salt. In a bowl, whisk together the lemon juice, avocado oil,oregano, garlic powder, and kosher salt. Rub the mixture evenly onto the chicken thighs. Place the chicken on top of the vegetables and roast for 35 minutes, or until the chicken is cooked through and the vegetables are tender. Garnish with chopped parsley and serve. NUTRITION INFO Calories : 401.25 Fat : 20.58 g Carbs : 19.93 g Protein : 34.96 g Fiber : 3.78 g Sugar : 6 g

09.10.2025

Chia Yogurt Nourish Cup

SERVINGS: 1 PREP TIME: 5 MINUTES COOKING TIME: 0 MINUTES INGREDIENTS 0.75 cup [170.25 g] Whole Milk Greek Yogurt Plain 2 tbsp [28 g] Chia Seeds 0.25 cup [36.25 g] Blueberries 0.25 cup [38 g] Strawberries (Halved) 0.5 tbsp [5 g] Flax Seed Meal 2 tbsp [15 g] Slivered Almonds DIRECTIONS Mix Greek yogurt and chia seeds together in a bowl.Top with blueberries, halved strawberries, flaxseed meal, and slivered almonds. Serve immediately or chill until ready to eat. NUTRITION INFO Calories : 445.78 Fat : 27.04 g Carbs : 31.85 g Protein : 28.7 g Fiber : 14.53 g Sugar : 11.41 g

09.03.2025

Salmon & Sweet Potato Nourish Bowl with Avocado Herb Dressing

SERVINGS: 1 PREP TIME: 15 MINUTES COOKING TIME: 35 MINUTES INGREDIENTS 4 oz, boneless, raw [113.4 g] Salmon 0.5 medium [57 g] Sweet Potato (Cubed) 1 tbsp [14 g] Avocado Oil 1 cup [20 g] Arugula (Rocket) 0.5 small [35 g] Avocado (Sliced) 1 tbsp [11 g] Quinoa (uncooked) 2 tbsp [30 ml] Avocado (Mashed) 1.5 tsp [7.2 g] Olive Oil 1.5 tsp [7.05 g] Lemon Juice 1 tbsp [14.8 g] Water 0.5 tbsp, fresh [1.9 g] Parsley (Chopped) 1 dash [0.63 ml] Kosher Salt DIRECTIONS Preheat the oven to 400°F (204°C). Toss the sweet potato cubes with avocado oil and spread them on a parchment-lined baking sheet. Roast for 20–25 minutes, flipping halfway, until golden and tender. While the sweet potatoes are roasting, season the salmon with a pinch of kosher salt and place it on a separate parchment-lined baking sheet. Bake for 12–15 minutes, or until just cooked through and flaky. While the salmon bakes, cook the quinoa according to package directions. In a blender or small food processor, combine the mashed avocado, olive oil, lemon juice, water, chopped parsley, and kosher salt. Blend until smooth and creamy. Place arugula into a bowl. Top with roasted sweet potatoes, cooked salmon, sliced avocado, and cooked quinoa. Drizzle the bowl with the avocado herb dressing just before serving. Add extra salt according to your preferences. NUTRITION INFO Calories : 554.58 Fat : 38.51 g Carbs : 29.76 g Protein : 29.2 g Fiber : 5.43 g Sugar : 4.33 g Salmon &

Terms of Service

Privacy Policy

Core Modal Title

Sorry, no results found

You Might Find These Articles Interesting

T
Please Check Your Email
We Will Be Following Up Shortly
*
*
*