Page 37 - Inspire Health November/December 2014

lthy recipe

Soup

WHATYOU NEED WHIP IT UP:
 3 cups of vegetable broth 1. When potatoes are
 1 cup of water almost done, use a large
 10 medium red potatoes sauté pan over medium heat
to sauté onions, celery and
(peeled and chopped) banana pepper in butter.
 1 small yellow squash Sauté for 5-7 minutes or
until veggies are translucent.
(chopped, about 1 cup) 2. Once potatoes are cooked,
 1 celery stalk (chopped) drain the water and put pot
 1 banana pepper (seeds back on low-medium heat.
Add the sautéed onions,
removed, chopped) celery and banana peppers
 ¼ cup sweet onion to the pot. Add all seasonings,
vegetable broth and water.
(thinly chopped) Simmer for 15-20 minutes.
 2Tbsp. vegan butter 3. For a creamy texture,
 2Tbsp. minced fresh thyme pureé before serving.
 1 tsp. Pink Himalayan salt 4. Garnish with fresh, chopped
 ½ tsp. fresh ground black thyme. Serve and enjoy.

pepper YIELDS: 6-8 servings.

PREPARATION:
1. Peel, rinse, and chop
potatoes. Place potatoes in a
large pot. Add enough cold
water to cover the potatoes
by 2 inches. Boil on high
for 30-40 minutes. Pierce
potatoes with fork to check
for doneness.
2. Wash, peel, and chop
squash, celery, banana
pepper and onion.
3. Measure and prepare
herbs, seasonings and all
other ingredients.