Thursday, February 17, 2011

Blended Winter Vegetable Soup

1/2 butternut squash
2 potatoes
1 leek
2-3 carrots
olive oil
celtic sea salt
curry powder
vegetable stock (optional)

Preheat the oven to 400° F.

Prepare a baking sheet with parchment paper. Chop up your vegetables into small pieces. Throw your vegetables onto your baking sheet (don't actually throw them, though. We don't want a mess). Drizzle on the olive oil, sea salt, pepper and curry powder to taste. Bake the veggies until done. How long this takes will depend on how big you chopped the veggies. I left mine in while I worked out, so it took about an hour.

Once they're done, blend them with enough vegetable stock and filtered water to make it blend. Start off with about a cup of liquid. Then put it into a pot on the stove on low heat and stir in more liquids until reaches your desired consistency.

Serve warm. I like eating it out of a mug. If you want to be really fancy you could serve it in a cocktail glass.

Note: if your squash is organic, don't bother peeling it. Apparently a lot of the nutrients in fruits and veggies are found right by the skin, so you'll be getting the most out of your food if you leave it on.

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