Spicy Butternut Squash Soup

2 tbsp olive oil
2 onions, spiced thin
2 c butternut squash puree
2 small turnips, peeled and sliced thin
1 baking apple, cubed
1 qt chicken stock
1 tsp curry powder
1 tsp ground ginger

In a large stock pot, heat the oil over low heat, add onions and a pinch of salt, cover and cook 3 – 4 minutes. Add squash, parsnips, Apple and stock. Cook covered over medium heat for 30 minutes. Purée, return to pot and stir in curry and ginger, cook for 5 minutes and serve.

Serves 8. 3 WW PP per serving.

Veal Meatballs with Cabbage and Tomato Sauce


1 small head of cabbage, stemmed 5 minutes
1 lb ground veal
1/2 c parley
1/2 c cilantro
1/2 c rosemary leaves
6 cloves garlic
2 c cooked rice
1 egg
1/2 tsp salt
Black pepper
1/2 tsp ground nutmeg
1/2 c grated parmigiano

Preheat oven to 425.

Tomato Sauce:
2 28oz cans tomatoes
1 TBSP salt
several celery leaves
6 cloves garlic
3 bay leaves

To make sauce, combine all ingredients in a medium pan and cook for 30 minites over medium heat. Remove bay leaves, purée with immersion blender, set aside.

Chop steamed cabbage and place in the bottom of a baking dish.

In a food processor combine veal, parsley, cilantro, rosemary, garlic, rice, egg, salt, pepper, nutmeg and half the cheese, process to blend. Form into meatballs and place on top of the cabbage. Cover with tomato sauce.

Bake 25 – 30 minutes until meatballs cooked through and sauce is bubbling. 

Serves 6 – 8.