i love soup.
it becomes a staple in my everyday lunch at work in the fall and winter months.
and it’s so darn easy! my favourite? sweet potato… with anything. i absolutely love sweet potatoes.
the past two weeks i’ve made all kinds of variations on the same soup. i encourage you to do the same.
mix any of the following together – and hello yumminess!
1 tsp of olive oil, once pot is hot (medium to medium high heat) add
1 onion, fresh chopped garlic (i used 4-6 cloves each time) fresh chopped ginger (about 1 tbsp)
paprika
cumin
cayenne
i like to add the spices to a fairly dry pot to toast them a bit, then add
2-4 cups of water, depends how many vegetables you’ve chopped up
with a bouillon cube of your liking (or you could use any kind of stock)
sweet potatoes
butternut squash
carrots
leeks
slow simmer boil until everything is nice and soft
blend (hand blender, stand mixer, whatever you have) and then add
1/2 to 1 can of coconut milk
stir in 1 tsp of apple cider vinegar.
taste. add salt to your liking.
top with roasted squash seeds if you like.
enjoy!
happy sunday – wherever you are!
