It has been so cold outside here on the West Coast! Warm up from inside out with this winter prelude soup. This soup is a quick, wholesome meal that delivers many health benefits. It’s easy to digest, contains many vitamins and nutrients and is an easy way to consume many vegetables all in one dish.

 

This soup only takes 30 minutes to make and if my family didn’t eat it all right away, it would have been great for leftovers!! 🙂

WHAT YOU NEED:

2 large leeks – chopped

1 large cauliflower – roughly chopped into florets

1 winter squash – peeled, de-seeded and roughly chopped

1 yam – peeled and roughly chopped

1 red pepper – chopped

5 cups of vegetable broth – heated to near boiling

1 clove or garlic – finely chopped

2 tablespoons olive or avocado oil

2 teaspoons coarse salt

2 teaspoons curry powder

Pepper to taste

Green onion for garnish

 

WHAT TO DO

 

1. Heat the oil in a large saucepan on medium heat
2. Add leek , chopped garlic, salt, curry powder and pepper
3. Sauté the leek until soft
4. Add the cauliflower, squash, yam and red pepper and stir until mixed.
5. Continue stirring the mixture to evenly cook the vegetables (5-10 minutes)
6. Add the heated vegetable broth, stir and cover on low heat (allow to cook for 20 minutes or until the vegetables are soft).
7. Using an immersion blender, puree the mixture until you reach your desired consistency (I like to leave some smaller chunks in my soup).
8. Serve hot and garnish with green onion.

Enjoy!

xoxo

Rebecca