Harvest Soup
Ingredients
| 2 tbsp | ghee or coconut oil |
| 1 large | onion, chopped |
| 2 large | carrots, chopped |
| 3 cloves | garlic, finely chopped |
| 1 stalk | celery, chopped |
| 1 | butternut squash, washed, peeled, de-seeded and cut into small cubes |
| 6 cups | gluten free vegetable or chicken stock (choose low-sodium or use homemade) |
| 1/2 tsp | coriander |
| 1 tbsp | mild yellow curry powder (optional) |
| 1 large sprig | fresh rosemary |
| 1 tsp | sea or Himalayan salt |
| 1 tsp | pepper |
Toppings (optional)
| gluten free croutons | |
| roasted seasoned chickpeas | |
| full fat organic cream or crème fresh |
Recipe
- In a large pot, heat oil and sauté the garlic and onion until soft.
- Add carrots, squash, spices, stock of choice and rosemary sprig. Bring to a light boil and simmer with a lid covered until the vegetables are fork tender.
- Turn off heat and take out the rosemary sprig. Let cool.
- Blend with an immersion blender or poor soup into a high speed blender or food processor and blend until smooth.
- Once soup is smooth, it is ready to eat or store for later. You can store it in freezer/fridge safe glassware.
- Enjoy with any toppings, but we like to add some gluten free croutons and a drizzle of olive oil.