Creamy Celery
& Asparagus Soup
Ingredients:
- 1 tablespoon coconut oil
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 yellow onion, chopped
- 1 pound butternut squash (about 1 medium)
- 1 head cauliflower
- 1 teaspoon turmeric (freshly grated)
- 1 ⅔ cups plain coconut milk (400 mL)
- 3 cups kale leaves
Not all foods are created equal.
Eat well. Stay awesome!
Instructions
- In a large pan, over medium-low heat, melt the coconut oil. Then add the garlic, ginger,and onion. Sauté for three to five minutes, stirring often, until softened and fragrant.
- Peel and chop the squash into cubes, adding to the pain with the turmeric.
- Cook for one minute, stirring often. Pour in the coconut milk stir. Bring to a boil over medium-high heat and then reduce the heat, cover and simmer for 20 minutes, until squash is cooked through.
- Add the cauliflower heads for the final 5 minutes and season with salt and pepper.
- Transfer the soup to a blender and carefully purée until smooth. Pour back into the pot and stir in the kale until wilted. Divide into bowls, serve and enjoy!
*Notes:
Add Some Crunch:
Sprinkle with some fresh pumpkin seeds.
Serve with:
A small scoop of coconut cream on top!
* Low Histamine *
* Low Histamine *
* Low Histamine *
* Low Histamine *
* Low Histamine *
* Low Histamine *
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