There is nothing better than a homemade warm soup on a freezing, rainy night. We were in Miami for Art Basel over the weekend, and eating out really gets to me after a few days, so this soup was very welcome. My husband also really loves zucchini in all it's forms.
3 yellow squash
1/2 bag of spinach
1/2 sweet onion
1/2 tsp turmeric powder
1/2 tsp garlic powder
1/4 tsp curry powder
1/4 tsp sea salt
1/4 tsp cumin
2 tbsp coconut oil
4 cups of water or homemade vegetable broth
2 sprigs of sage
1 tsp almond oil
Chop the onions, zucchini and squash. Add coconut oil to a large soup pot and turn on heat to medium-high. Add the onion and cook until slightly brown. Add the zucchini, squash, spinach, turmeric, garlic, curry and cumin. Let cook for about 20 minutes. Add the water and stir. Let the soup simmer on low heat for minimum 30 minutes, until all of the vegetables are fully cooked. When cooled, pour into a blender, Vitamix or use an immersian blender to puree the soup. Add back to the pot to reheat.
To make the sage, put a small pan on medium-high heat and add the almond oil and sage. Let crisp for 3-4 minutes.
Sprinkle the soup sea salt and sage.
Can also be topped with toasted pumpkin or sunflower seeds, or even goat cheese. Serve with brown rice or quinoa.