Usually during the colder months I tend to eat heartier, but this year, I have decided  to try and stick to a leaner meal plan (well at least as much as possible). I figured soup is a good way to start and I have found a recipe here,  which I couldn’t wait to try and one that I highly recommend. Artichoke Soup with Crispy Salami and Lemon-Parsley Quinoa Serves 4 For the soup: 2 (14-oz.) cans artichoke hearts, drained 2 cloves garlic, peeled and coarsely chopped 1 cup chicken stock 1 cup heavy cream 2 tsp fennel seeds Salt and pepper For the quinoa: 1/2 cup dried quinoa 1/3 cup chopped fresh parsley leaves 1 tsp. lemon zest (from about 1 lemon), plus 1 tbsp. fresh lemon juice Extra-virgin olive oil 4 large thin slices genoa salami Preheat the oven to 350º. In a medium saucepan, add the artichoke hearts, the garlic, half of the chicken stock and half of the cream; cook over medium heat until warmed through. Add the fennel seeds and season …