Carotene and Greens

I tried this soup at our last food club and fell in love! I made it tonight with a few adjustments, along with rapini that’s been slow cooked in oil and garlic. Mmm!

  • 1 cup canned organic pumpkin
  • 4 cups butternut squash cubes
  • 1 Tbsp ginger powder (I’d use less next time, maybe 2-3 tsp)
  • 1/3 cup agave
  • 2 Tbsp vegan buttery spread
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • dash of dried sage
  • 1/2 cup+ veg broth

Boil the cubed squash until soft. Blend in a food processor. Add all other ingredients. Return to pot. Heat through. Add other herbs/spices if necessary.

Sorry I was lazy with the photos and presentation…

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s