Ingredients
-
200 g (200 g = 1/4 small) green butternut squash
-
150 g (150 g = 1/4 small) fresh cauliflower
-
50 g (50 g - 1 small) chopped leeks
-
150 g (150 g = 1 medium) onion
-
190 g (190 g = 1/2 medium) celeriac
-
1 bunch (1 bunch = 1/4 cup) fresh cilantro
-
30 ml (30 ml = 2 tbsp) less sodium soy sauce
-
1000 ml (1000 ml = 4 cups) water
Directions
This post is also available in: Français (French)
Dare to make this comforting squash, coriander and other local veggies soup with the squash you have on hand. Even a pumpkin will do! Coriander is a key ingredient in this recipe to give it its unique flavour. You’ll see, the result is creamy despite the fact that’s it’s cream-free!
Local agriculture
A mega dose of vitamins and a low carbon footprint thanks to local food! Do you know the conceptof local agriculture? The idea is simple: bring the consumer closer to the farmer by advocating a short circuit in which only one intermediary at most separates them. The aim is also to reduce the pollution emitted when moving products to the consumer. More and more companies are reporting their proximity to your place of purchase to help you identify local products that have had little travel to you.
Steps
|
1
Done
|
Chop onion and leek coarsely (white and green parts) |
|
2
Done
|
In a large pot, sauté onion and leek in a little water or oil. Once lightly browned and tender, add the rest of the vegetables and water (do not put the coriander or soy sauce in the pot). |
|
3
Done
|
Bring to a boil, then reduce heat to medium-low. Cover and cook for 20 minutes. Allow to cool before reducing in the electric mixer. |
|
4
Done
|
Electric mixerPlace the contents of the pot in a blender. Add soy sauce and fresh coriander. Reduce to soup by pulsing for 4 minutes. Coriander should be well integrated into the mixture. Do not salt before tasting, as soy sauce salts the soup. |
|
5
Done
|
Serve with croutons, crumbled crackers or toasted pine nuts. |
