Squash and Flax Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 128.7
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 120.7 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 6.0 g
- Protein: 3.0 g
View full nutritional breakdown of Squash and Flax Soup calories by ingredient
Introduction
The Eat Clean Cookbook The Eat Clean CookbookNumber of Servings: 8
Ingredients
-
2 Tbsp flaxseed, soaked
.25 cup sunflower seeds, soaked
1.5 Tbsp extra virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, passed through a garlic press
2 ribs celery, trimmed and chopped
2 large carrot, peeled and chopped
1 medium butternut squash, cooked
4 cups low sodium vegetable stock or water
1 cup sprouts, use your favorite
2 Tbsp organic apple cider vinegar
1 tsp dried crumbled basil
1 tsp dried crumbled oregano
sea salt and black pepper
Directions
serves 8
1. Soak the flax seed in one bowl of water and the sunflower seed in another bowl of water for 1 hour.
2. Heat olive oil in a medium skillet over medium high heat. Saute onions, garlic, celery and carrot until onions become soft.
3. Scoop flesh out of cooked squash into a large saucepan or Dutch oven. Add cooked onion, celery, garlic, and carrot. Add 4 cups liquid and set over medium heat. Bring to a gentle boil. Puree these ingredients right in the pan with a hand blend. Blend until smooth. Remove from heat. Add all remaining ingredients including the soaked seeds, puree until smooth. Add sea salt and freshground black pepper. If the soup is still too thick add some water and puree again. Serve immediately.
Don't heat over high heat, as doing so would destroy the vauable and volatile nutrients in the flax and sunflower seeds. Of you reheat it, do so over a gentle, slow heat.
Number of Servings: 8
Recipe submitted by SparkPeople user AER1977.
1. Soak the flax seed in one bowl of water and the sunflower seed in another bowl of water for 1 hour.
2. Heat olive oil in a medium skillet over medium high heat. Saute onions, garlic, celery and carrot until onions become soft.
3. Scoop flesh out of cooked squash into a large saucepan or Dutch oven. Add cooked onion, celery, garlic, and carrot. Add 4 cups liquid and set over medium heat. Bring to a gentle boil. Puree these ingredients right in the pan with a hand blend. Blend until smooth. Remove from heat. Add all remaining ingredients including the soaked seeds, puree until smooth. Add sea salt and freshground black pepper. If the soup is still too thick add some water and puree again. Serve immediately.
Don't heat over high heat, as doing so would destroy the vauable and volatile nutrients in the flax and sunflower seeds. Of you reheat it, do so over a gentle, slow heat.
Number of Servings: 8
Recipe submitted by SparkPeople user AER1977.
