This soup uses camelina oil, which is a favourite of mine due to its high omega-3 content, high smoke point, and flavour.
Ingredients
- 1 tbsp camelina oil or avocado or canola oil
- 1 onion
- 1 clove garlic
- 1 carrot
- 1 squash peeled and cubed
- 1 litre low sodium vegetable stock
- 1 cup milk dairy, soy or almond
- pinch cumin, parsley, chives, brown sugar optional
Servings:
Instructions
- Saute the onion, carrot and garlic until soft. Add water, bouillon, squash and spices and bring to a boil. Simmer until squash is tender, approximately 40 minutes.
- Puree in food processor until smooth. Return to pot and add milk before serving.
Recipe Notes
Nutrients Per Serving
Calories (kcal) 74
Fat (g) 1.2
Protein (g) 2.7
Carbohydrate (g) 17.3
Sugar (g) 3.4
Fibre (g) 2.6
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