Makes 6-8 servings
What you need:
2 tbsp coconut oil, grass-fed butter or ghee
1 medium onion, diced
2 carrots, chopped
2 celery stalks, chopped
1 small butternut squash, peeled and diced
1-2 medium-small sweet potatoes, cleaned and diced
1 large zucchini, diced
1 tbsp fresh turmeric root, grated (or 1-2 tsp powder)
3-4 cloves garlic, minced or pressed
4-5 cups vegetable stock
1 tsp oregano, minced onion, red pepper flakes
1/2 tsp celery seed, paprika, true cinnamon, cayenne pepper
1/4-1/2 tsp ginger powder
What to do:
-In a large pot or dutch oven, melt the coconut oil, butter or ghee over medium-high heat. Add in the onions, stirring for 2-3 minutes until they become fragrant and begin to sweat. Stir in the garlic and turmeric, cooking for 1-2 additional minutes.
-Add in the carrots and celery and cook for 5-7 minutes.
-Season with salt and pepper and add in all the spices. Stir well to combine and cook for 2 minutes.
-Add in the butternut squash, sweet potato and zucchini, pour in the stock and bring to a boil.
-Once a boil is reached, reduce to a simmer for 15-20 minutes.
-When the squash and sweet potato is fork tender, remove from the heat. (Cooking time depends on the size of your cuts).
-Cool slightly for 5 minutes before adding to a high-speed blender such as a Vitamix, or alternatively blend in the pot using an immersion stick.
-Blend until creamy and smooth (about 1-2 minutes), season to taste with salt, pepper and any additional spices.
-Reheat to serve and top with microgreens and hemp hearts for added protein
-In the picture i've used radish microgreens and Manitoba Harvest Hemp Heart Toppers in their onion + rosemary blend
-Cooking time will depend on how small or large you cut your veggies. Adjust cooking time accordingly.
-Store leftovers in glass mason jars, lasts 4-5 days refrigerated
-Red pepper flakes and cayenne pepper may be omitted.
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