GoFlabGo Spicy Fall Veggie Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 111.6
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 304.2 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 7.1 g
- Protein: 2.5 g
View full nutritional breakdown of GoFlabGo Spicy Fall Veggie Soup calories by ingredient
Introduction
Great any time of year! Great any time of year!Number of Servings: 10
Ingredients
-
2 Bay Leaves
0.25 tsp Cinnamon, ground
0.75 tsp Cumin seed, ground
1.50 tsp Curry powder
1 dash Pepper, black
2 tsp Ginger Root, minced
1.50 cup, chopped Onions, raw
4 cups Pumpkin, canned, without salt
4 cups Water, tap
1 tbsp Extra Virgin Olive Oil
1 tsp Kosher Salt
0.50 tsp Coriander, ground
4 cups, cubes Butternut Squash
2 cloves Garlic
3 cups diced rutabagas
Tips
Drizzle with plain yogurt that has been thinned with a little water and sprinkle with toasted pumpkin seeds to serve.
Directions
1 Sauté onions in olive oil (or butter), add garlic, ginger, spices in a thick-bottomed pot over medium heat. Add the rutabaga, butternut squash and sauté until softened, about 5 to 6 minutes.
2 Add stock, bay leaves, and pumpkin purée. If soup is too thick for your taste, add more stock or water to thin it. Simmer for 10 to 15 minutes.
3 Remove bay leaves. Use an immersion blender to purée the soup.
4 Add black pepper and adjust seasonings to taste. Add more salt if necessary.
Serving Size: Makes 10 (2 cup) servings
2 Add stock, bay leaves, and pumpkin purée. If soup is too thick for your taste, add more stock or water to thin it. Simmer for 10 to 15 minutes.
3 Remove bay leaves. Use an immersion blender to purée the soup.
4 Add black pepper and adjust seasonings to taste. Add more salt if necessary.
Serving Size: Makes 10 (2 cup) servings