LCD – All Recipes, Soup
2 small butternut pumpkin diced
3 cups diced squash
2 onions diced
2 garlic cloves minced
2 stalks celery chopped
2 carrots chopped
6 cups Vegetable Stock (page 97)
1/4 bunch fresh basil
1/2 cup fresh coriander
2 tablespoons Tamari (or soy sauce or gluten free soy sauce*)
Pinch sea salt
Freshly ground black pepper
3 bay leaves
1/4 bunch flat-leaf parsley chopped
1 cup unsweetened soy rice or coconut milk
(GF*, DF, NF, V)
Place the vegetables into a large pot with the stock and herbs.
Add soy sauce, salt, pepper, bay leaves and parsley.
Bring to a boil, reduce heat and simmer on a very low heat for 1 hour.
Allow to cool, remove bay leaves and blend soup in a blender or food processor until smooth.
Add the milk in the blender last, and use more if mixture is too thick.
Reheat if desired.