Take a chance on a different kind of vegetable soup! Gluten free, dairy free, lactose free, casein free, vegan, and delicious! Make with organic locally grown vegetables if possible. Serve warm with some gluten-free herb bread.
Ingredients
- 1 (2 pound) Japanese winter squash (kabocha), halved and seeded
- 3 tablespoons canola oil, or more as needed
- 1 large sweet onion, chopped
- 3 large leeks – white part cut horizontally and green parts cut lengthwise
- 2 cups water, or more as needed
- 3 small russet potatoes, chopped
- 3 large carrots, cut into rounds
- 4 cups vegetable stock, or more if needed
- 1 pinch garlic salt, or more to taste
- ground black pepper to taste
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Arrange squash, cut-side up, on a baking sheet.
Step 2
Bake in the preheated oven until squash is tender, 30 to 40 minutes; cool slightly. Remove skin from squash and chop the flesh.
Step 3
Heat canola oil in a large pot over medium heat; cook and stir onion and white parts of leek until golden brown, 10 to 15 minutes.
Step 4
Mix water, green parts of leeks, potatoes, baked squash, and carrots to onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring every 10 minutes and adding more water as needed, until vegetables are tender, about 1 hour.
Step 5
Pour vegetable stock into vegetable mixture; season with garlic salt and pepper. Raise temperature to medium and cook until boiling, 15 to 20 minutes.
Cook’s Notes:
Be forewarned, leeks are great at holding grit, as you'll discover when you slice it the long way!
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 203 | |
% Daily Value * | |
Total Fat6g | 7% |
Saturated Fat0g | 2% |
Sodium308mg | 13% |
Total Carbohydrate35g | 13% |
Dietary Fiber5g | 19% |
Total Sugars10g | |
Protein4g | |
Vitamin C34mg | 171% |
Calcium93mg | 7% |
Iron3mg | 14% |
Potassium486mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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