Delicious, so light, so simple and so satisfying! The use of frozen spinach, garlic, fresh lemon juice and fresh ginger make this low cal mixed vegetable winter warming soup, the perfect immune booster! Reminder for those on my 21 day challenge program phase 1, to leave out the peas and quinoa until phases 2 and 3.

LLWL Programs – Phase 2

Serves 3-4

Ingredients

1 small white onion, chopped small

1 thumb ginger, chopped small,

Two cloves, garlic, chopped small,

1 cup, butternut squash, chopped small

1 tablespoon of extra-virgin olive oil

1/2 cup of frozen peas

1 cup of frozen spinach

1/4 teaspoon each of the following spices;

Ground turmeric.

Ground ginger

Cayenne pepper

Cumin

1 litre of water

2 tablespoons chopped parsley

Juice of 1/2 lemon

1 small white onion, chopped small

1 thumb ginger, chopped small,

2 cloves, garlic, chopped small,

1 cup, butternut squash, chopped small

1 tbsp of extra-virgin olive oil

1/2 cup of frozen peas

1 cup of frozen spinach

Directions

Cook quinoa as per package instructions.

  1. Heat sauce pan with olive oil and sauté onions, garlic and ginger for 2 to 3 minutes.
  2. Add all spices and 2 tablespoons of water and cook spices until fragrant.
  3. Add 1 litre water, butternut squash, bring to the boil, cover and cook for 10 minutes.
  4. Add spinach, peas and lemon juice and cook for a for the five minutes.
  5. Add half a cup of quinoa to your bowl and cover with desired amount of soup.
  6. Garnish with parsley and serve warm.

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