For the soup:
1/4 large kuri squash (or another hard winter squash) cut into cubes (about 2 cups cubed squash)
1 medium sized turnip, peeled and cubed
1/2 small onion, halved and chopped
1 large clove garlic
1-2 tbsp coconut oil
pinch of sea salt
squeeze of fresh lemon
For the Pesto:
1 clove garlic
pinch of salt
1/2 tsp each:
1/2-1 cup fresh baby spinach, washed
1. Combine squash, turnip, onion and garlic in a medium pot and add enough water to cover the vegetables. Bring to a boil, then turn heat down and simmer until veggies are tender.
2. Once veggies are soft enough to be pierced with a fork, remove from heat and let cool. Combine in a blender with coconut oil and a pinch of sea salt. Blend on high until smooth. Add sea salt, lemon juice, and black pepper to taste.
3. In a mortar and pestle, pound peeled garlic with a pinch of salt. If you do not have a mortar and pestles, mince garlic with salt as finely as possible or combine all ingredients in a small food processor.
4. Add in minced herbs and pound or chop until you achieve a rough paste.
5. Pound in spinach until the texture of the pesto is thick and juicy.
6. Serve soup hot or room temperature with a generous spoon full of pesto.
+ Aids weight loss
+ Raw living nutrients
+ Good source of chlorophyll
+ High in amino acids
* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.
This recipe was created by Chef Hannah Gruber.
Photo thanks to Hannah Gruber.
This recipe is part of © 2014 The Earth Diet ™ All Rights Reserved