Ingredients
-
the Broth :
-
1 medium yellow onion, chopped
-
3 cloves garlic , minced
-
1 inch piece ginger, peeled and grated
-
2 carrots , roughly chopped
-
2 stalks celery , roughly chopped
-
1 small butternut squash, peeled and cubed
-
2 medium potatoes , quartered
-
2 cups vegetable stock (preferably homemade) or water
-
1 tsp sea salt
-
1/2 tsp black pepper
-
1 tbsp tomato paste
-
the Soup :
-
(optional):
-
cilantro , green onions, sunflower seeds, sliced avocado
Directions
Here is a unique and creative title for your recipe:
“Whimsical Winter Warmer Soup – A Spicy, High-Protein, Seasonal Delight (with a Zero Waste Twist!)”
Sub-Title: “Boost Your Immunity and Satisfy Your Soul with This Nourishing Bowl of Goodness.”
Description: “This hearty, vegan soup showcases seasonal winter vegetables, lentils, and quinoa, cooked up in a flavorful broth that will warm you from the inside out. With its spicy kick and high protein content, it’s perfect for colder months when comfort food reigns supreme. Plus, our zero waste twist ensures that every last bit of nutrients goes into creating this delightful dish!”
Ingredients:
For the Broth:
1 medium yellow onion, chopped
3 cloves garlic, minced
1 inch piece ginger, peeled and grated
2 carrots, roughly chopped
2 stalks celery, roughly chopped
1 small butternut squash, peeled and cubed
2 medium potatoes, quartered
2 cups vegetable stock (preferably homemade) or water
1 tsp sea salt
1/2 tsp black pepper
1 tbsp tomato paste
For the Soup:
Toppings (optional):
chopped cilantro, green onions, sunflower seeds, sliced avocado
Instructions:
1. In a large stockpot or Dutch oven over medium heat, sauté the onion, garlic, and ginger until softened and translucent, about 5 minutes.
2. Add the carrots, celery, and butternut squash. Cook for another few minutes, stirring occasionally.
3. Stir in the potatoes, vegetable stock or water, salt, black pepper, and tomato paste. Bring the mixture to a boil.
4. Reduce the heat to low and simmer, covered, for about 15-20 minutes, or until the vegetables are tender.
5. Add the lentils and quinoa to the pot. Simmer for another 10-15 minutes, or until the lentils are tender and the quinoa has absorbed most of the liquid.
6. Remove from heat and let sit for a few minutes before serving.
Difficulty: Easy
Note: If using canned beans instead of dried lentils, make sure to rinse and drain them well first.
Steps
|
1
Done
|
In a large stockpot or Dutch oven over medium heat, sauté the onion, garlic, and ginger until softened and translucent, about 5 minutes. |
|
2
Done
|
Add the carrots, celery, and butternut squash. Cook for another few minutes, stirring occasionally. |
|
3
Done
|
Stir in the potatoes, vegetable stock or water, salt, black pepper, and tomato paste. Bring the mixture to a boil. |
|
4
Done
|
Reduce the heat to low and simmer, covered, for about 15-20 minutes, or until the vegetables are tender. |
|
5
Done
|
Add the lentils and quinoa to the pot. Simmer for another 10-15 minutes, or until the lentils are tender and the quinoa has absorbed most of the liquid. |
|
6
Done
|
Remove from heat and let sit for a few minutes before serving. Difficulty: Easy Note: If using canned beans instead of dried lentils, make sure to rinse and drain them well first. |
