- Small acorn squash
- Green beans
- 2 medium carrots
- 2 stalks celery
- 1 Zucchini
- 2 small yellow squash
- Bock choy
- 1 teaspoon extra virgin Olive oil
- Salt, pepper, curry or any spice/flavor you like
- You may add any other vegetable you like: tomato, broccoli, cauliflower etc. The reason I choose these vegetables is because they are starchy carbohydrates, meaning they are going to fill me up.
Soup BASE *:
- 1 big Sweet onion
- 1/2 Pepper
- 3 cloves Garlic
- ½ green chili without seeds
-Preheat oven to 350 degrees F (175 degrees C).
Cut the acorn squash in half; remove the fibers and seeds from the center of the acorn squash before baking.
Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it softens, approximately 60- 90 minutes.
Remove squash from the oven and turn onto a plate so that the flesh is facing upwards, scoop out the flesh and reserve for blending with the base*
-Chop the Soup BASE vegetables and grill them (not the cilantro) in a stainless steel cookware with the olive oil until they turn golden brown.
-In a big pot add the blended Soup BASE, 5-6 cups of water, the chopped vegetables, spices. Let it boil in low heat for 30-40 minutes.
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