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Soups

Golden Soup

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Ingredients
  • 1 small onion, finely chopped
  • 1 tbsp extra-virgin olive oil or coconut oil
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 1 tbsp ground cumin
  • 1-2 tbsp ground turmeric*
  • 1 tsp ground ginger
  • 5-6 cups veggie stock
  • 1 medium size butternut squash, peeled and cubed
  • 1/4 cup dry quinoa
  • 1 can (400mL) full fat coconut milk
  • Sea salt and pepper to taste
Instructions
  1. In a large soup pot, heat oil to medium. Add onions and saute for 5 minutes.
  2. Add carrots and celery, saute for another 5 minutes. Then add all the spices and saute for a few more minutes.
  3. Next add the veggie stock and then the butternut squash.
  4. Bring to a soft boil, add quinoa and reduce to a simmer until quinoa is fully cooked about 15 minutes.
  5. Add coconut milk just before serving. Garnish with fresh herbs of your choosing.
  6. Keep in fridge for up to a week and reheat on stove top in a pot or keep in freezer for up to 3 months.
Notes

Serves 4-6 people.
If you don't have all the spices, you can also just use 2 tbsp curry powder.
*If you haven't used turmeric in a recipe before, add 1 tbsp first and then give it a taste test before you add more.

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