Spring Vegetable Soup
While these vegetables are not quintessentially spring, the addition of lemon rind and heirloom carrots help to give this soup a wonderfully light and comforting feel. Perfect for those mild spring evenings.
Makes 4 serves
5-6 small to medium organic heirloom carrots
3 small organic red potatoes
1 small (2 cups) organic butternut squash
1 red onion
3-4 cloves of garlic
1 box (1.5L) of organic vegetable stock
1 tbs organic coconut oil
1 tsp lemon rind (about half a lemon)
Salt and pepper
fresh parsley (to serve)
parmesan cheese (to serve)
1.) Chop the carrots, potatoes, squash and onion into sizeable chunks. Place into a large pot with the coconut oil and peeled garlic.
2.) Allow the vegetables to sweat on medium heat. Give them a stir every 5 minutes or so to make sure they are coated in the oil.
3.) Once the vegetables begin to soften (around 15 min) add the vegetable stock. You want to completely cover all the veggies with stock. Add salt to taste.
4.) Reduce the heat to medium-low and allow the soup to cook, lid on for about 35- 40 minutes. Add more stock or water if needed. Once the vegetables are very, very soft take off the heat and allow to cool slightly.
5.) Once the soup has had a chance to cool down (about 10 min) use a blender (hand held works great) to puree the vegetables.
6.) Put the soup back on a low heat and stir until it becomes nice and hot. Check the seasoning and add the lemon rind.