Sweet Spice Soup
Jane DayJane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same." |
Nutmeg, cardamom, and cinnamon in a blend of tomato, sweet onion, sweet potato and butternut squash make this a sweetly spiced, creamy vegetable soup. My kids all love it, and every ingredient offers nourishment their bodies need.
Ingredients
- 2 tbsp extra virgin olive oil
- 3 cloves garlic
- 2 medium to large yellow onions
- 1 medium sweet potato with skins
- 3 medium tomatoes
- 1/2-1 small butternut squash
- 2+ cups milk to desired consistency--dairy, soy, almond, etc.
- pinch nutmeg start small and add to desired taste
- pinch cardamom
- pinch cinnamon
- salt to taste
Servings: servings
Instructions
- Rinse and chop veggies into chunks approximately one inch or so. Put olive oil in wok or large pan over medium heat and sauté onions and garlic for a few minutes. Then add the other veggies and cook until soft. Throw all the veggies into a blender with milk, spices, and salt, and blend until smooth.You may want to adjust the amount of milk to achieve the consistency that you like. I like it thick and creamy. Enjoy! *Preparing butternut squash is quite easy. Cut off ends, cut lengthwise, scoop seeds out, slice into eighths lengthwise and steam in steaming basket over 1 inch water in covered pan on stove unit soft, then peel. Or, cut into chunks, peel, and throw into wok or large pot with the other veggies. In this case, I steamed two butternut squash and stored the extra in the fridge for future use.
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