Winter Vegetable Soup with Pepper Cilantro Cornmeal Cakes

Serves 4 to 6

2 tablespoons canola oil
1 onion, chopped
2 cloves garlic, chopped
1 apple, chopped
1 small bunch Hakurei turnips, scrubbed and halved, greens reserved
1 small bunch radishes, scrubbed and halved, greens reserved
2 carrots, chopped
1 sweet potato, chopped
1 cup chopped African squash
1/4 cup dried mushrooms or ½ cup fresh mushrooms
2 quarts homemade chicken stock or reduced fat low sodium chicken broth
2 sprigs thyme
1/2 teaspoon cayenne pepper
4 cups braising mix
Coarse salt and freshly ground black pepper

  1. Heat the oil in a large pot over medium heat. Add the onion and cook until clear and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the apple, turnip, radishes, carrot, sweet potato, dried mushrooms, chicken stock, and thyme.
  2. Season with salt, pepper, and cayenne. Bring to a boil, and then reduce heat to simmer. Cook until vegetables are just tender, 20 to 25 minutes. Add braising mix and reserved greens; stir to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.

Pepper Cilantro Cornmeal Cakes

Makes 12.

Whisk together in a medium bowl

1 cup of white cornmeal
1 cup of flour
1-2 finely chopped peppers
1 teaspoon baking soda
1 teaspoon finely chopped cilantro
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1/4 teaspoon of cayenne pepper

Whisk together in a small bowl until smooth

1 cup buttermilk
1/2 cup whole milk yogurt plain Atlanta Fresh
1 large egg

  1. Add to dry ingredients, stirring just until moistened. Pour about 3 tablespoons batter for each cake onto a hot, lightly greased griddle. Cook pancakes 3 minutes or until tops are covered with bubbles and edges look cooked; turn and cook until golden brown, about 2 minutes.
  2. Remove to a plate lined with paper towels and pat dry with a paper towel to remove excess oil.

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