Squash and Flax Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Tbsp flaxseed, soaked.25 cup sunflower seeds, soaked1.5 Tbsp extra virgin olive oil1 medium yellow onion, chopped2 cloves garlic, passed through a garlic press2 ribs celery, trimmed and chopped2 large carrot, peeled and chopped1 medium butternut squash, cooked4 cups low sodium vegetable stock or water1 cup sprouts, use your favorite2 Tbsp organic apple cider vinegar1 tsp dried crumbled basil1 tsp dried crumbled oreganosea salt and black pepper
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.
Nutritional Info 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