This soup is the perfect accompaniment to a cold winter day. It is hearty, delicious, and incredibly satisfying.
Ingredients
1 tbsp
Coconut oil
5 green onion (stem)
Green onion
(finely chopped)
2 medium stalk(s)
Celery
(finely diced)
1 piece, 2-inch
Ginger root
(thumb size; grated)
2 tsp
Cumin
(ground)
1 1/2 tsp
Coriander, ground
1 tsp
Garam masala
1 tsp
Turmeric, ground
1/4 tsp
Ground cloves
1 tsp
Salt
4 cup
Vegetable stock/broth, low sodium
1 1/2 cup
Butternut squash
(cubed)
1 cup
Coconut milk, reduced fat
1 head
Broccoli
(1 1/2 cups, cut into florets)
1/2 cup
Rice noodles, dry
(or zucchini noodles)
1 dash
Black pepper
(to taste)
40 nut(s)
Macadamia nuts, unsalted
5 sprig
Parsley, fresh
(leaves only)
1 fruit
Lime
(cut into wedges)
1 tbsp
Pomegranate seeds
(for garnish (optional))
Instructions
Heat the coconut oil in a large pot over medium heat, then add the scallions and celery. Sauté for 5 minutes or until softened.
Stir in the grated ginger and cook for 1 minute. Add the cumin, coriander, garam masala, turmeric, cloves, and salt, and stir for 1 minute. Pour in the vegetable stock and stir to combine.
Add the cubed butternut squash, cover, and simmer for 15 minutes.
When the butternut squash is soft, pour in the coconut milk. When simmering, add the broccoli and rice (or zucchini) noodles and cook for a few minutes or until the noodles are soft and cooked through and the broccoli is tender. Taste and season with salt and black pepper accordingly.
To serve, divide the soup between 4 large bowls. Top with macadamia nuts, pomegranate seeds, parsley leaves, and garnish with a wedge of lime.
Notes:
If you’re not ready to try rice noodles yet, you can omit them, or swap them for spiralized zucchini noodles.
