A wonderful way to sneak in your recommended daily amount of vegetables and healing herbs!
Time: 45 mins
Serves: 5-6 people
Ingredients:
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1 Tbsp extra virgin olive oil
- 1 Tbsp curry powder
- Cayenne or red pepper flakes to desired spiciness (1tsp = med hot)
- 1 yam or sweet potato, cubed
- 1/„2 c carrots or more, chopped
- 1.5-2 c butternut squash, cubed (can be frozen or fresh)
- 1/„2 c celery, thinly diced (cut it in tiny bits)
- Approximately 6 c vegetable broth
- Optional flavor boosters:
- 1/2 cup creamy peanut butter
- 1 can of whole coconut milk
- 1 Tbsp fresh grated ginger
- Optional Garnishes:
- Fresh basil
- Cayenne or red pepper flakes
- Siggis plain yogurt
- Trois Petites Cochons mini toasts
- Optional protein:
- 1 pound of cooked chicken thigh or breast, bones removed
**If you are missing one of the three orange vegetables, just make sure to have three cups of veggies total. Doesn’t have to be exact!
Directions:
- Sauté the onion and garlic in olive oil in a medium pot over medium heat until soft.
- Add all other ingredients to the pot and cover with vegetable broth and simmer until veggies soften. When cool, pour into blender or use a soup immersion blender to blend until creamy.
- Remove from blender and add desired protein and garnishes. For an extra veggie boost serve with a superfood salad.