Tulani has been wanting to make a recipe video and we needed a recipe to bring to a vegan Thanksliving feast. We also wanted to demonstrate a cooked vegan dish, as we do include some cooked meals, almost always as a part of dinner when we do. Often times we will prepare a squash or potato to go with a salad, or steamed beans, or like in this case, make a tasty, hearty dish of vegetable soup.
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Ingredients
- 1/2 onion
- 1 clove garlic, minced
- 1 tsp ginger, minced
- 1/4 tsp cumin, coriander, & cinnamon
- 1 tsp turmeric
- 1 tsp celery salt
- 1/8 tsp mustard powder
- 5 cups squash, peeled & cut into cubes
- 4 cups water or broth
- 3 cups corn kernels, fresh or frozen
- 3/4 cup coconut milk
- green onion, garnish
Directions
- Sauté the onion in water, in a large pot, until clear. Add the garlic and ginger, cook for 1 more minute. Add the other seasonings, squash and water/broth. Reduce heat to medium-low and cook until squash is tender, ~30-35 minutes.
- When squash is tender, add the coconut milk and corn kernels. Using a blender, puree in batches until smooth. Add celery salt and additional seasonings to taste, add liquid if too thick.
- Pour soup into bowls, and garnish with green onion. Enjoy!
