Cozy Autumn Vegetable Soup
Ingredients
- 2 medium Carrots
- 1 medium Parsnip
- 1 cup Cauliflower florets
- 1 medium Onion
- 1 cup Butternut Squash
- 6 cups Vegetable Broth
- 1 tablespoon minced Garlic
- 2 tablespoons minced Ginger
- 1 tablespoon Avocado Oil
- 1 teaspoon Turmeric
- 1 teaspoon Fresh Rosemary
- 1 Bay Leaf
- Salt and Pepper to taste
Optional toppings
- Roasted Chickpeas
- Pepita Seeds
- Fresh Parsley or Cilantro
- Coconut Cream
Preparation
Heat the avocado oil in a large pot over medium heat.
Sauté the minced garlic, ginger, and onion until fragrant and softened.
Add the carrots, parsnip, cauliflower florets, butternut squash, turmeric, fresh rosemary, bay leaf, salt, and pepper.
Pour in the vegetable broth and bring to a boil.
Reduce heat, cover, and simmer until the vegetables are tender, about 20 to 30 minutes.
Remove the bay leaf before serving.
Tips
This soup is perfect for a light meal or as a side dish during Thanksgiving.
Prepare in large batches as the flavor improves when left overnight.
