Carrot, Chicken and Leek Stew

With a side of goat cheese ricotta stuffed zucchini flowers

This soup is very healthy and healing, not to mention great for the gut. I make 3 or 4 quarts at a time and freeze for future dinners and lunches. Just double this recipe.

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Ingredients

Makes 1 1⁄2- 2 quarts

2 Tbsp Herb Garlic Butter (recipe in butter section, also use vegan butter if you're not into dairy)
3 cups carrots, peeled and cut into 1⁄2 inch rounds
1 orange pepper, diced 1-inch cubes
1⁄2 cup Italian parsley, chopped
1 cup celery, diced
1 1⁄2 cups shredded chicken, from an organic or pre-cooked rotisserie chicken or roast your own
1 large leek, white part only, sliced in 1⁄2 inch pieces
7 cups organic chicken broth
2 cups baby spinach
Pink salt and black pepper, to taste

Stuffed Zucchini Flowers-

8 zucchini flowers, or if you can find the baby zucchini with the flowers attached, even better!
3 Tbsp goat cheese
1/3 cup ricotta cheese
Salt and black pepper, to taste
2 Tbsp olive oil

Instructions

In a large pot, add the Herb Garlic Butter on high heat. Lightly brown and add all ingredients, except salt and pepper, stirring for 5 minutes. Add the broth. Bring to a boil and simmer for 15 minutes. It should be some what thick but still have some broth. Season with salt and pepper to taste. Taste is it first before adding the salt. Turn the heat to low and cover. Stuff the flowers.
Mix the goat cheese, ricotta, salt, and pepper in a bowl. Carefully stuff the flowers with the cheese mixture using a small spoon and set aside on a plate. Heat the olive oil on medium heat and cook for 5 minutes, turning once if the baby zucchini is attached, or 3 minutes if it’s just the flower. Set aside. To serve, ladle the soup into soup bowls of your choice. Place the bowl on a large plate. Carefully lift the stuffed zucchini flowers and place on the side of the plate in a nice arrangement. Serve with crisp, warm French bread loaf and a nice Pinot Noir.