10 Minutes
1 Hours
Test Kitchen Approved
Recipe By Savory Spice Test Kitchen
10 Minutes
1 Hours
Recipe By Savory Spice Test Kitchen
Take the chill out of the air with a delightfully comforting soup made from an array of autumn produce.
Vegan: Substitute vegetable oil for butter in soup and mushroom preparation.
Fennel seed is native to the Mediterranean and is now grown in many parts of the world including China and India. Fennel seeds are sometimes called...
View full detailsFenugreek is native to South Asia and Southeastern Europe but is now widely cultivated elsewhere, including North and East Africa, China, Greece, a...
View full detailsFor soup: Heat butter over medium heat in a large pot. Add leek and cook until soft, about 5 min. Stir in garlic, fenugreek seeds, and salt. Add apple and remaining veggies and cook for 5 more min., stirring frequently. Add broth, bring to a boil, then reduce heat and simmer, uncovered, for 30 to 40 min., or until veggies break apart easily when pierced with a fork. In batches, transfer soup to a blender and puree until smooth. Transfer back to pot, add maple syrup (if using) season with pepper to taste. Keep over low heat until ready to serve.
For mushrooms: While soup simmers, melt 3 Tbsp. of the butter over medium-high heat in a wide skillet. Add mushrooms and cook, stirring often, for about 15 min. until mushrooms are well browned. Meanwhile, place fennel seeds in a small zip top bag and seal. Using a meat mallet or back of a heavy spoon, crush seeds into a coarse texture. Add remaining 1 Tbsp. butter to skillet with mushrooms. Once butter melts, stir in crushed fennel seeds and garlic and cook 1 more min., stirring constantly. Remove skillet from heat and season mushrooms with salt & pepper to taste.
To serve: Fill bowls with soup and top with a generous scoop of mushrooms. Garnish with reserved fennel fronds.
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An easy savory spread with the flavors of an everything bagel and cream cheese.
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Super simple and very flavorful infused oil fit for a South American-style appetizer.
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This really is the easiest dip recipe ever. Change it up each time for your audience: tailgating, backyard barbecue, book club, holiday potluck, etc.
Move over onion soup mix! Make your own version of onion dip using several of our dehydrated and freeze-dried onion products.
This apple butter is great for morning toast and breakfast biscuits. It's something the whole family can enjoy!
Dips are the easiest way to turn a gathering into a party! This is a crowd fave that pairs well with bread or with a fish entree.
This is a customer and spice merchant favorite. Sweet black garlic combined with cream cheese and crunchy walnuts makes for a great veggie dip or sandwich spread.
Dig deep and dig in to this iconic dish inspired by flavors from our store in the Windy City.
They say gator tastes like chicken, but honestly, this is even better.
This colorful focaccia shines with sunny, sumac-based Za'atar Seasoning and sweet tomatoes.
Basically doughnut ravioli.
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Unlock layers of flavor by toasting whole spices in this rich, silky, vegetarian curry.
A creamy, dreamy combo of two of your favorite summer treats.
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The best part of any adventure is the snacks you eat along the way.
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Healthy and flavorful, this chili may become your new favorite winter weeknight staple.
Super easy croutons that you can make yourself!
From the recipe creators: "We have been attempting vegan Indian food for years. This dinner was the most authentic we've ever tasted! It was sooooo good!"
A deliciuos and traditional pea soup flavored with ham and sage.
This makes a great pairing with your favorite chili or stew, especially if there's a Southwestern theme involved.
The smoked peppercorn and smoked paprika add an interesting twist to this easy, fresh, and spicy gazpacho.
