Cooking Instructions
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Step 1
In a large soup pot, heat
Extra-Virgin Olive Oil (15 mL)
over medium heat. Add
Onion (1)
and sauté for 5 minutes.
Step 2
Add
Carrots (3)
and
Celery (2 ribs)
, sauté for another 5 minutes.
Step 3
Then, add the
Ground Cumin (6 g)
,
Ground Turmeric (6 g)
,
Ground Ginger (2 g)
,
Sea Salt (to taste)
, and
Ground Black Pepper (to taste)
and sauté for a few more minutes.
Step 4
Next, add the
Vegetable Stock (1.2 L)
and then the
Butternut Squash (1)
.
Step 5
Bring to a soft boil, add
Quinoa (40 g)
, and reduce to a simmer until quinoa is fully cooked for about 15 minutes.
Step 6
Add the
Full-Fat Coconut Milk (1 can)
just before serving. Garnish with fresh herbs of your choosing.
