A warm, cozy, and creamy anti-inflammatory bowl of goodness. This whole food plant based Golden Soup recipe contains no oil, no sugar, and no salt - just pure deliciousness!
Watch the video: KISS My Plants Golden Soup (Whole Food Plant Based) (youtube.com)
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Ingredients
1 small onion, diced
2 cloves garlic, minced
2 cups butternut squash cubes,
3 cups chopped cauliflower
1 cup raw cashews, soaked and drained
1 ½ teaspoons ground turmeric
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon white ground pepper
½ teaspoon ground cardamom
4+ cups low sodium vegetable broth
1 tablespoon lemon juice
Instructions
Option 1: Add all ingredients to a slow cooker, cook on high for 2 hours, and reduce to low for 4+ hours. Carefully transfer to a blender, serve, and enjoy!
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Option 2:
In a large soup pot water sauté onion on medium heat until softened, 2 to 3 minutes. Add garlic and sauté for one more minute.
Add seasoning and cook for another minute.
Add the remaining ingredients and stir well. Adjust broth as needed to just cover the vegetables.
Bring to a boil, and then reduce heat to low to simmer for 20 to 30 minutes or until squash and cauliflower are fork tender.
Allow it to cool for a few minutes and then carefully use an emersion blender or transfer to a blender to blend until creamy. Warm gently as needed, serve and enjoy!
Recommendations: use roasted chickpeas or lightly pan toasted nuts as a topper.Â
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