Eat A Rainbow!
November 4, 2015
Success Story: Brian Bennett
November 22, 2015
Here’s a great twist on a fall classic! A great warm up and feel good soup.
Cauliflower & Butternut Soup
Ingredients
- 2 tbsp coconut oil
- 1 butternut squash peeled and cubed
- 4 green onions chopped
- 3 " ginger root chopped
- 2 cloves garlic
- 1/2 sweet onion chopped
- 1 yam peeled and cubed
- 1 celery stalk chopped
- 1/3 cauliflower
- 1/3 cup raw sunflower seeds hulled
- 1 tbsp ground cumin seed
- 1 tbsp ground coriander seed
Instructions
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In large pot, warm oil and add spices, ginger and garlic.
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Let sautee for 2-3 minutes.
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Add onions and let them cook a little until soft.
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Add all the vegetables and sunflower seeds and mix well with oil and onions.
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Add water, just enough to cover the vegetables and bring to a boil.
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Reduce to low and let cook for 20-30 minutes until the vegetables are soft.
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Use a hand/immersion blender and puree until smooth.
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If too thick, add more water to suit your own preferences.
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Serve and enjoy
1 Comment
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