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By Shane Young | December 9, 2016 |
Recipe Credit: Vanessa Silva of La Happy Belly Bone Broths
Serves: 4 Prep: 15min Cook: 30min
1 large squash of your favorite kind, about 3 lb, peeled and cubed;
4 carrots, peeled and chopped;
Juice from 1 orange;
4 cups vegetable or chicken stock;
1/4 cup coconut milk;
1/2 tsp. chili flakes; (optional)
Sea salt and freshly ground black pepper
Optional: a soft boiled egg (room-temp egg added to boiling water and 6 mins of cooking)
In a saucepan over medium heat, melt the cooking fat and cook the carrots and squash for 4 to 5 minutes.
Pour in the stock and cook for 10 to 15 minutes, or until everything is soft.
Pulse the soup with the coconut milk using an immersion blender until the texture is smooth. Add more coconut milk or stock for a smoother soup.
Pour in the orange juice and give one last stir.
Serve the soup topped with the boiled egg, chili flakes and season to taste.
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