Ingredients
Scale
Ingredients:
- 2 medium carrots
- 1 medium parsnip
- 1 cup cauliflower, florets
- 1 medium onion
- 1 cup butternut squash (or acorn, delicata, pumpkin)
- 6 cups of vegetable broth
- 1 tablespoon minced garlic
- 2 tablespoons minced ginger
- 1 tablespoon avocado oil
- 1 teaspoon turmeric
- 1 teaspoon fresh rosemary
- 1 bay leaf
- Salt and pepper to taste
Ingredientes opcionales:
- Roasted chickpeas
- Pepita Seeds
- Fresh Parsley or Cilantro
- Coconut cream
Instructions
- Preheat the oven to 400 F (220 C).
- Roast the squash for 20 minutes.
- Bring a large pot of water to a boil and cook the carrots, parsnip, cauliflower, and onion. Cook over low heat for 15-20 minutes or until soft.
- Once the squash and veggies are done, set them aside and allow to cool completely.
- Add all vegetables, squash, and vegetable broth to a food processor or blender and blend until smooth. You may not be able to put it all in one batch and that’s fine.
- Turn the pot to medium heat and add oil, garlic, and ginger. Sauté for 2 minutes.
- Add the puree to the pot along with the rosemary, bay leaf, salt, and pepper. Simmer for at least 15 minutes for the flavors to combine. Taste and adjust seasonings as desired.
- Serve and top with chickpeas, seeds, and fresh herbs.
Nutrition
- Serving Size: 4 servings
