56

      dinner

      Potato and Leek Soupwith Buckwheat Salad

      Makes 5 cups

      1500

      2000

      2500

      For the soup

      ¾ cup (217 g)

      1½ cups (435 g)

      1½ cups (435 g)

      Butter

      ½ tsp

      ½ tsp

      ½ tsp

      Bacon

      2 slices

      2 slices

      2 slices

      Leeks, halved lengthwise and sliced

      2 (134 g)

      2 (134 g)

      2 (134 g)

      Salt

      1 tsp

      1 tsp

      1 tsp

      Butternut squash, peeled and cubed

      2 cups (280 g)

      2 cups (280 g)

      2 cups (280 g)

      Russet potatoes, peeled and cubed

      2 (168 g)

      2 (168 g)

      2 (168 g)

      Coconut milk

      ½ can (7 oz)

      ½ can (7 oz)

      ½ can (7 oz)

      Water

      2½ cups

      2½ cups

      2½ cups

      Black pepper

      to taste

      to taste

      to taste

      Serves 1

      For the salad

      Cremini mushrooms, sliced

      121 g

      121 g

      121 g

      Balsamic vinegar

      1½ tsp

      1 Tbsp

      1 Tbsp

      Spinach

      3 cups (90 g)

      3 cups (90 g)

      3 cups (90 g)

      Cooked Buckwheat (page 286)

      ½ cup (84 g)

      ½ cup (84 g)

      ½ cup (84 g)

      Pumpkin seeds

      1 Tbsp

      1 Tbsp

      2 Tbsp

      Sunflower seeds

      1 Tbsp

      1½ tsp

      / / / / / / / /

      Soft goat cheese, crumbled

      2 tsp (10 g)

      1½ tsp (7 g)

      2 tsp (10 g)

      Balsamic Dressing (from Lunch)

      1½ tsp

      1 Tbsp

      1 Tbsp

      calories

      467 kcal

      602 kcal

      886 kcal

      1 In a large stockpot, melt butter over medium-high heat. Add bacon, leeks, and salt and stir for 7–10 minutes, until leeks are caramelized and bacon is browned. Add butternut squash and sauté for 5 minutes. Add potatoes, coconut milk, and water and bring to a boil. Cook for 25–30 minutes, until potatoes and squash are tender.

      2 During the last 10 minutes of soup cooking time, heat a skillet over medium-high heat. Add mushrooms and brush with balsamic vinegar. Cook for 3 minutes, flip, and cook for another 2–3 minutes, until nicely browned.

      3 Once mushrooms are done, assemble salad. Make a bed of spinach in a salad bowl or on a large plate. Top with buckwheat, mushrooms, pumpkin seeds, sunflower seeds, and goat cheese. Drizzle dressing overtop.

      4 Transfer soup, in batches, to a blender and blend until smooth. (Alternatively, use an immersion blender.) Season with black pepper and serve with salad.

      Life Made Easier: To clean leeks, cut them in half length-wise, then into half-moon slices, and then wash in a colander. To reduce food waste, use the less edible dark green part of the leek to add flavor to roasts or stocks.

      Healthy Choices: Portobello mushrooms make a great meat substitute; eating two or more vegetarian meals a week is helpful for increasing