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

PORTIONS: 1,5 litre (6 cups)


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

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.
Recipe Pepper Squash and Cauliflower Soup

Always welcome on cold autumn days, you will surely enjoy this pepper squash and cauliflower soup.