September 18, 2011
Yesterday, I did an epic day of personal cheffing. It was so much fun to create five recipes at the same time. Ultimately, it was an abundance of brightly colored fresh seasonal veggies, quality fat, and healthy proteins.
Since the cold weather seems to be seeping in, I'll share this hearty and delicious soup with you.
Thanks to a hefty dose of veggies, curry powder and coconut milk, this soup has more kick than your standard veggie lentil soup.
Sho's Lentily Goodness Soup
1 medium onion, chopped
2 celery stalks, chopped
1 tbsp coconut oil
2-3 tbsp curry powder
6 cups free range chicken broth (can use veggie too)
1 can organic coconut milk
1 1/2 cups green lentils, washed
1 small butternut squash--roasted
1 small acorn squash--roasted
1 head of kale or collards torn into bite sized pieces, stems chopped
2 cups purple cabbage, chopped
Himalayan salt and pepper to taste
For the rest of the recipe click here.
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