Pepper Squash and Cauliflower Soup Recipe Gluten-free, dairy-free (casein-free),
hypotoxic and vegan

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ORGANIC INGREDIENTS

• 30 ml (2 c. à soupe) d'huile d'olive
• 30 ml (2 tbsp) olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 600 g (4 cups) pepper squash, peeled and cut into small cubes
• 400 g (3 cups) cauliflower, cut into small pieces
• 1 medium potato, peeled and diced (about 150 g)
• 500 ml (2 cups) water (or chicken or vegetable broth)
• 30 ml (2 tbsp) fresh parsley, chopped
• 7.5 ml (11/2 tsps) fresh sage, chopped
• 5 ml (1 tsp) fresh thyme, chopped
• 3.5 ml (3/4 tsp) sea salt
• 0.5 ml (1/8 tsp) pepper

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PREPARATION

1. In a large saucepan heat oil. Add onion, garlic, squash and cauliflower.
2. Cover and cook over low heat for about 15 minutes, stirring frequently. Add a little water if necessary.
3. Add potato, water (or broth), herbs, salt and pepper.
4. Bring to a boil, cover and simmer for about 15 minutes over low heat, or until vegetables are tender.
5. Reduce to desired consistency in a blender. Adjust seasoning to taste.