[Recipe from my NourishedFN "21-Day Winter Detox"]
Ingredients (Serves 4)
1 butternut squash, peeled, deseeded and diced
1 sweet potato, peeled and diced
2 carrots, trimmed, peeled and sliced
1 fennel bulb, trimmed and chopped
6 shallots, peeled and finely sliced
1 gluten-free vegetable stock cube
1 garlic clove, peeled and chopped
4 tbsp chopped fresh parsley
1 bunch of radishes, trimmed and chopped
4-6 tbsp pumpkin seeds
Preparation
Bring a large pan half-filled with water to the boil. Add the squash, sweet potato, carrots, fennel, shallots and stock cube. Bring to the boil, then lower the heat and simmer for 10-12 minutes.
Remove from heat and add the garlic. Allow to cool, and then strain the vegetables into a large bowl to keep the stock.
Add half the stock to the vegetables and blend in a food processor or with a hand-held blend to desired consistency.
Reheat the soup gently, adding more reserved stock if necessary.
Divide between warmed soup bowls and serve garnished with the parsley, radishes and pumpkin seeds if desired.
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Yours in wellness,
- Monica
Monica Paz, MS, CN, FNLP
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For my brunch with my daughter Andrea, I prepared a homemade cassava tortilla and topped it with ham, arugula, carrots, avocado and olive tapenade. I finished it with balsamic vinegar and olive oil. This is the Recipe I used