- 4 Tbsps EVOO
- 1 medium Sweet or Vidalia onion, chopped small
- 4-6 cloves of garlic, minced
- 2 Tbsps of freshly grated ginger (about 2 inch piece)
- 1 Chipotle Chili in Adobo sauce by GOYA, or 1 jalapeño pepper thinly chopped
- 1 head of a small cauliflower, cut into bite size pieces
- 2 small sweet potatoes, peeled and cut in small cubes
- 2 carrots, peeled and sliced 1/2 inch thick
- 1 can chickpeas (garbanzo beans), drained and well rinsed
- 3 cups organic chicken broth
- 1 cup organic tomato sauce
- 1 can organic coconut milk, classic (Native Forest)
- 1 Tbsp cumin
- 1 Tbsp turmeric
- 2 Tbsps curry
- Sea salt or Pink Himalayan salt and freshly ground black pepper to taste (no need to salt if broth is already salted)
- In a large pot over medium heat, add the oil and sauté the onions until soft without browning them, about 5 minutes
- Add the chipotle or jalapeño pepper, ginger and garlic. Stir in and cook until fragrant and soften, another 2 minutes
- Add in the cauliflower pieces, sweet potatoes, carrots, and the chickpeas. Stir with the onion mix. Add the spices and pour in the broth, tomato sauce and coconut milk.
- Cover and let simmer on low for 30 minutes
- Remove the lid and let it simmer for another 10 minutes to thicken the sauce.
- Serve over a bed of cooked couscous, bulgur, rice, or, my favorite is over quinoa for those of us who are following a gluten free diet!
Kat’s touch ~ I also like to add in some chopped dried apricots and/or golden raisins sometimes (about 1/4 cup of each), just to give it a little twist.
Sprinkle some chopped fresh cilantro/coriander on top before serving!
- 2 Tbsp avocado oil, olive oil, or grapeseed oil
- 1 Vidalia or sweet onion, finely chopped
- 1 red bell pepper, cut small (about the size of the corn kernels)
- 1 1/2 cups of organic frozen corn or one 12 ounces canned organic corn, drained
- 4 cups of organic chicken broth (homemade is always better)
- 1 Tbsp Harissa (hot pepper paste)
- 4 Tbsp quinoa, well rinsed
- Sea salt & freshly ground black pepper to taste
- In large pot, sautée the onion in oil without browning it.
- Add the red peppers and corn, mix well for 1 minute to coat the vegetables with the oil, letting everything soften.
- Add the chicken broth and harissa, cook for 10 minutes covered.
- Add the quinoa, salt and pepper and let simmer another 10 minutes uncovered.
This is such an easy recipe and, as you can see, it only takes a few minutes to make. Enjoy!
- 2 Tbsps organic avocado oil
- 1.5 lbs peeled and seeded butternut squash, cut into 1 inch cubes (1 butternut squash)
- 1 large Vidalia onion, diced
- 2 peeled and cubed organic apples
- 3 large garlic cloves, chopped (can use roasted garlic for more flavor)
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp turmeric
- pinch of cayenne pepper
- 3 cups organic chicken broth or homemade bone broth
- Sea salt or Pink Himalayan salt and freshly ground black pepper to taste
- Heat oil on medium-low heat.
- Sautée onion, squash, apples for about 5 minutes without browning, just to soften the squash.
- Reduce heat add the spices, salt and pepper. Mix well.
- Pour in the the broth, cover pot. Let simmer for 20 minutes.
- Use a hand held immersion blender to purée the soup.
Note: To get the right creamy consistency, you can add a little more broth if the mixture is too thick (this will depend on the size of butternut squash you used), or if you have no dairy allergies, the other option is to add 1 cup of cream.
I like to drizzle some pumpkin oil or a balsamic glaze on top to form a design and sprinkle some pumpkin seeds and/or Hemp heart seeds for presentation.