Servings 4
Ingredients
Recipe Ingredients:
- 1 tbsp olive oil
- 2 leeks, cleaned and sliced, white part only
- 3 cups chopped carrots
- 1 cup cup chopped butternut squash, skin and seeds removed
- 2 garlic cloves, minced
- 1 tbsp peeled and grated ginger (about 2'' pieces)
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 2 tbsp parsley
- salt and pepper to taste
- 3 cups Pacific Foods Zesty Ginger & Turmeric Creamy Plant-Based Broth
For Garnish
- 4 leaves of kale, rind removed and chopped into 3-inch pieces
- Drizzle full fat coconut milk
For the Nut and Seed Crumble
- 1/4 cup sunflower seeds
- 1/2 cup walnuts
- 1/4 cup Brazil nuts
- 1/2 tsp allspice
- 1 tbsp olive oil
- red pepper flakes to taste
- salt to taste
Instructions
- Heat olive oil in large dutch oven or soup pot. Add the leeks, carrots and squash and sauté until the vegetables start to soften, about 5 minutes. Add the garlic, ginger, thyme, rosemary, parsley, and salt and pepper and sauté for another 3 minutes.
- Add the broth. Bring the mixture to a boil, cover and simmer for 20 minutes.
- In the meantime, prepare the kale chips by adding the chopped pieces to a bowl and tossing in olive oil. Spread in a single layer on a baking sheet and bake at 325F for 15 minutes, rotating halfway.
- Prepare the nut crumble by adding all ingredients to a food processor or using an immersion blender until it resembles a chunky, sand texture. Spread on a baking sheet and bake at 325F for 12-15 minutes until golden.
- Once the soup is cooked, add to blender or use an immersion blender to blend until smooth.
- Serve with coconut milk drizzle, kale chips and the nut/seed crumble.