Hearty Pureed Soup

 Brisk day....hearty pureed soup!

We might be the luckiest people in the world living here in South Florida. This week has been amazing!!

My heart goes out to those up north who haven't experienced the same.


1 onion chopped
3 med carrots chopped
3 stalks celery
handful fresh herbs ( I used dill & parsley)
1 inch fresh ginger minced
4 cloves garlic chopped
1 Tbsp coconut oil
1 lemon juiced
2 boxes or bags frozen squash
low sodium veggie broth
plain almond milk
* ORGANIC when possible*

It seems like a lot......but I promise it's easy!

- add coconut oil to pot with onions 

-saute until slightly translucent

-add carrots, celery, garlic, ginger

- saute for about 8 mins or until just tender

- then add squash- it tends to be more tender when frozen
( you can always use fresh and add it with the other veggies)

-add veggie stock as needed so it is a little moist in the pan about 1/2 c

-add spices to your taste!

- let simmer for about 5 mins

* remember- ginger will add a little kick*

- pour about 1/2 c almond milk

- add the fresh herbs, and lemon to taste
( the lemon gives it the perfect essence of freshness)

- put it in a blender and puree

I added sprouted mung beans, broccoli sprouts, and nutritional yeast for a little crunch.

Avocado or diced red pepper would be awesome as well!


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