Winter Vegetable Soup with Butternut Squash and Cauliflower
- 2 tsp olive oil
- 1 medium onion, chopped
- 2 clove garlic, minced
- 1 carrot, cut into thin half-circles
- 1 celery stalk, thinly sliced
- 1/4 tsp dried chile flakes
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1 tbsp tomato paste
- 3/4 lb. butternut squash (about 2 1/2 cups)
- 1/2 lb. cauliflower (about 2 cups)
- 1 3/4 cups vegetable broth
- 1 3/4 cups water
- 2 bay leaves
- 1/4 cup minced Italian parsley
- Salt and pepper, to taste
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- Bay leaves (2)
- Butternut squash (3/4 lb.)
- Carrot (1)
- Cauliflower (1/2 lb.)
- Celery stalk (1)
- Chile flakes, dried (1/4 tsp)
- Garlic (2 clove)
- Italian parsley (1/4 cup)
- Onion, medium (1)
- Thyme, dried (1/2 tsp)
- Canned Goods
- Tomato paste (1 tbsp)
Vegetable broth (1 3/4 cups)
- Cooking & Baking
- Olive oil (2 tsp)
- Salt (1/4 tsp)
- Salt and pepper (1)
- Drinks
- Water (1 3/4 cups)
Preparation
Read recipe preparation on cookincanuck.com
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Recipe Stats
Published January 3, 2013 (1 month ago).
153 people saved this recipe.
