In a large soup pot, heat oil to medium. Add onions and saute for 5 minutes.
Add carrots and celery, saute for another 5 minutes. Then add all the spices and saute for a few more minutes.
Next add the veggie stock and then the butternut squash.
Bring to a soft boil, add quinoa and reduce to a simmer until quinoa is fully cooked about 15 minutes.
Add coconut milk just before serving. Garnish with fresh herbs of your choosing.
Keep in fridge for up to a week and reheat on stove top in a pot or keep in freezer for up to 3 months.
Serves 4-6 people.
If you don't have all the spices, you can also just use 2 tbsp curry powder.
*If you haven't used turmeric in a recipe before, add 1 tbsp first and then give it a taste test before you add more.
Absolutely packed with veggies, this Golden Soup is rich in energizing vitamins and minerals such as iron, manganese, phosphorus, potassium and magnesium. Since it's 100% plant-based it's also packed with phytonutrients.... Read More