The great thing about this soup is not only that it’s healthy and vegetarian; it’s also tasty and easy on the stomach.
By Maya Moscovich
The summer is officially over and the fall is here. Even though it means that the winter is not too far away, I can’t help of enjoying the beautiful colors of nature. Leaves are turning red and orange and combined with the skyline it is simply breathtaking sometimes. Evenings are getting cooler and the craving for a cold salad is now replaced with a craving for a nice warm soup.
The great thing about this soup is not only that it’s healthy and vegetarian; it’s also tasty and easy on the stomach. Even though it contains potatoes, which traditionally would make it a bit “heavier” the garlic and lemon in it give it a lighter taste and a very refreshing flavor.
- 4 Medium potatoes - cubed
- 2 Carrots - sliced
- ½ Onion - chopped
- ½ Butternut squash - cubed
- 2 Garlic Cloves - diced
- ¼ Lemon – peeled and cubed
- ¼ tsp Celery Seeds
- 1 tsp Garlic Powder
- 2 tbsp Vegetable Oil
- 1 liter (34 Oz.) organic vegetable broth
- 4 cups hot water
- Salt to taste
- Preheat 2 tbsp oil over medium heat and sauté the chopped onion, carrots and celery seeds until onion is golden. Add in the rest of the veggies and top up with the vegetable broth and water.
- Cook over medium-high heat until soup boils. Add in the garlic powder, the lemon and salt and stir in.
- Let cook over medium heat for about 30 minutes or until the vegetables soften. Remove from heat.
- Once soften, use a blender stick and blend/mash everything until it is smooth.
Being born and raised in Israel, Mayas nutrition always consisted of food that’s spiced well, light on the stomach and includes a lot of vegetables, fruits and olive oil. Now residing in Halifax, Nova Scotia, she is on a quest to reconnect with the food traditions of her home country.