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Butternut squash SOUP with Zucchini and Corn



INGREDIENTS



1 cup diced white zucchini

1 cup diced Butternut Squash

1 cup fresh corn kernels

1tbsp vegetable powder

1 cup vegetable (carrots, potatoes, celery)

1 tbsp chopped fresh chives, onion and garlic

1 1/2 cup water

4 tbsp thickened wholewheat flour

Sea salt and sweet pepper /ground or fresh herbs

Chopped fresh chives to serve

Baked or toasted Pita bread squares to serve


See Instructional Video


PREPARING the PEACHES


How to peel peaches: To easily peel peaches, bring a large pot of water to a boil. Turn off the heat once boiling and immerse the peaches in the water for about 10 seconds, then remove them and place them in an ice bath or run them under cold water. Then the peels will come off so easily.


For gluten free, replace flour with a gluten free flour blend.


To make this for a large crowd, double and make in a 9x13 inch casserole dish.




DIRECTION


  1. Sauté, onion and garlic in ¼ cut of water. In a deep saucepan, pour into 1 1/2 cup water over high heat .

  2. Add 1 cup diced zucchini, 1 cup corn kernels, vegetables and1 tsp vegetable powder, 1 tbsp chopped chives and 1 1/2 cup water into the pan. Bring to a boil.

  3. Reduce to low heat. Cover and simmer for 15 minutes.

  4. Remove from heat. Cover and allow to cool for another 15 minutes Blend the mixture until silky smooth

  5. Return the puree back to the saucepan.

  6. Turn on low heat again. Simmer until hot.

  7. Then add 4 tbsp thickened cream to the puree, stir gently to combine.

  8. Remove from heat immediately.

  9. Season with salt and pepper.

  10. Put in the fridge for a few hours if you want to serve chilled.

  11. Transfer among soup bowls. Sprinkle with some chopped chives and roasted bread cubes.



THE BENEFITS




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