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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.

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