Absolutely packed with veggies, this Golden Soup is rich in energizing vitamins and minerals such as iron, manganese, phosphorus, potassium and magnesium. Since it's 100% plant-based it's also packed with phytonutrients. Aside from how beautiful it looks, it's also incredibly delicious, nourishing and anti-inflammatory for the whole body.
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 med.butternut squash, peeled & cubed
1/4 cup dry quinoa
1 can (400mL) coconut milk
In a large soup pot, heat oil to medium. Add onions and sauté for 5 minutes.
Add carrots and celery, sauté for another 5 minutes. Then add all the spices and sauté for a few more minutes.
Next add the veggie stock and then the butternut squash. Bring to a soft boil, add quinoa and reduce to a simmer until quinoa is fully cooked about 15 minutes. Add coconut milk just before serving. Garnish with fresh herbs of your choosing.
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.