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Ingredients
1 butternut squash
2 carrots
2 leeks
2 stalks celery
2 cups spinach
1/2 yellow onion medium
2-3 cloves garlic
2 shiitake mushrooms dried; optional but adds nice flavour to the broth. Either whole or powdered
4 cups vegetable broth organic
2 Tbsp extra virgin olive oil
1 block sprouted tofu organic
herbs optional rosemary and oregano
pinch sea salt or to taste
Directions
1. In a stock pot slightly saute the onion, garlic, leek, carrots celery with minimal oil on low heat 3-4 min.
2. Add the cubed squash, shiitake mushroom, broth and turn to medium heat for 30 mins or when the squash is soft. Add the spinach at this point.
While the soup is on slice a sprouted tofu block into 1 cm cubes, place them on a baking sheet and drizzle them with olive oil, herbs, and a pinch of sea salt or tamari. Bake these at 350 for 20mins.
3. When the soup is thoroughly cooked, you can either keep this with broth and vegetable chunks, or choose to puree the whole soup, or half the soup. Our style is half pureed, half chunky.
4. Add croutons to the soup when serving.
Source : naughtynutrition
source https://www.abellkitchen.com/2018/11/winter-squash-leek-vegetable-soup.html
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