This is what I ended up having for dinner last night and was completely surprised with myself. I was floating around the kitchen and pulling things out of my fridge drawers as if I actually knew what I was doing, hahaha.

I find having a set idea for meals to be rather stressful. I might realize later that I do not have an ingredient, I no longer want to eat that, etc.

First I made this wonderful soup! I had a lovely autumn warming theme going on with my dinner. I think my mood, atmosphere and energy ended up creating something completely beyond me.

Orange Fennel Carrot Soup

One Whole Orange

Water

Dill

Shredded Celery, Carrot, Parsnip & Fennel

Ginger

Turmeric

Orange Juice

Lemon Juice

This soup was thick, sweet, warm and sadly because I use my phone as a camera the color looks off in this photo but the soup was actually a vibrant orange color. The orange added a lovely sweetness that goes especially well with parsnip and fennel. By using a blender with such strong and healthy root vegetables my soup ended up feeling warm temperature wise. This totally beats dehydrating or using a stove!

I paired this with a Mustard Green, Cabbage, Fennel, Celery and Carrot salad with a warming orange sesame dressing.

I shredded a few leaves of mustard greens, which are spicy and savory. It was excellent with the kind of plain taste of green cabbage. I also shredded green cabbage, green onions and fennel with a knife. I used a vegetable peeler to shred some parsnip, carrot, and celery.

In the blender I made the dressing by shredding carrot, one small satsuma orange (these are very sweet once they are truly in season), water, dill, sesame seeds, and ginger. I gently mixed the dressing in and sprinkled a little more sesame seeds for appearance and an extra crunch 😉

Below is my complete warming November meal ❤ I enjoyed the sweet taste of parsnips, they remind me of carrots & celery. In my soup it really helped create a creamy thick texture while still keeping things very simple. Another ingredient that may be people do not use daily in their dishes is mustard greens. They have lots of flavor, heat and really do taste like a mustard green. This gave the dish an Asian flavored flare without having to use something expected like soy sauce or sesame oil.

I hope this gives you all some ideas on things to create these next few days, especially since it looks like in both California and in New England the weather has been very damp and chilly. Here is my previous post all about how to create your own lip smacking delicious living soup :D!

Thank you all for taking the time to stop by my site. Much love ❤ and raw power 😉