I took the summer off…

Not a great plan for building my readership with lots of friendly folks, but what is a mum of four kids to do? Oy!

It was a great summer though, filled with river swims and bouldering, homemade ice-cream, bike rides, kid swaps, dry-land nordic training (our two boys put on muscle!)…and CSA farm pickups. The kids had time to be more involved with food prep, even taking on several dinners by themselves.

Now the offspring are solidly back at their desks…or in the woods and rivers of VT…taking measurements, navigating with compasses…some are learning to read more words, and others are writing speeches…I love our little mountain schools.

So to ease back into posting I am putting up a recipe that was inspired by Kimberly Harris’ cookbook, Ladled. She writes amazing recipes and real food articles over at The Nourishing Gourmet. I ate three bowls of it in one sitting…and groaned (this-makes-my-belly-happy) each time. It was even better the next day. It hits Good and Nourishing right on the mark. (Besides it will make your complexion ROSY!)

Despite four kids home, I have been busy this summer and you will be seeing some changes to the website soon (I’m so excited!). I also will have an online offering coming soon, that I think many of you will be excited about as well.

So, without further ado:

“3 Bowls” Shrimp, Fennel, & Tomato Soup

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• Author: Melanie Christner - Honest Body
• Prep Time: 30 mins
• Cook Time: 20 mins
• Total Time: 50 mins
• Yield: 6-8 1x
• Category: Dinner
• Cuisine: American

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Description

{GAPS friendly, Grain-Free, Paleo/Primal Friendly}

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Ingredients

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• 1 small fennel with fronds, fennel sliced thin, fronds reserved for broth
• 6 cups of water or meat or fish stock
• 2 tablespoons butter or coconut oil (dairy-free option)
• 2 medium leeks, thinly sliced
• 4 medium tomatoes
• 3 cloves of garlic, peeled and minced
• 1 tablespoon tomato paste
• 1/2 cup dry white wine
• 2 teaspoons of salt
• 1 pound of green beans, stemmed
• 1 pound of peeled, raw, wild-caught shrimp (used Black Tie EZ Peel)
• Chopped basil for garnish, optional

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Instructions

Fennel Broth

1. For the fennel broth, put the fronds and the water or stock in a medium pot and bring to a boil. Then turn the heat down to low, cover and simmer for about 20 minutes. Strain the fennel from the broth and set aside.

The Rest

1. In a stock pot, or other large pot, heat the butter or coconut oil over medium heat. Add the leeks and fennel to the pot, sprinkle with some of the salt and saute until the vegetables are soft, about 5 minutes. Add the tomatoes (whole) and garlic to the pot and cook for another 5 minutes
2. Add the tomato paste, white wine, fennel broth and remaining salt and bring the soup to a boil
3. Add green beans to the pot and simmer for 2 minutes
4. Add the shrimp to the pot and simmer for another 5 minutes. The goal is tender green beans and lightly cooked shrimp
5. Garnish, salt and pepper to taste, and enjoy! It is even better the second day

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{GAPS friendly, Grain-Free, Dairy-Free, Paleo and Primal Friendly}