September 29, 2015
“Eat twelve organic vegetables a day!” That was Robin’s advice to her daughter, Heather, to keep Heather healthy and feeling good this winter. Inspired by that piece of advice, Robin created this delicious, aromatic soup that makes getting all those twelve vegetables easy. You will need the following:
- 4-5 Cloves of chopped garlic
- 2 Large white sweet onions -chopped
- 4 Medium SunChokes
- 1 Large butternut squash
- 1 Bunch carrots- chopped
- 6 Cups vegetable stock
- 1 Large head of broccoli -chopped into 1-2 inch pieces
- 4 Cups tomatoes (fresh or cartoned tomatoes- we used both)
- 2 Bunches of dinosaur kale
- 2 Cups cooked adzuki beans
- 2 Cups cooked black eyed peas
- Handful of chopped basil
- Fresh thyme
- Fresh oregano
- Salt & pepper
- Pinch of cayenne pepper
- 3-4 tbsp olive oil
Preheat oven to 350º. Chop the squash and SunChokes in 1-2 inch cubes. Arrange on baking sheet with salt, pepper, and olive oil. Bake for 30- 40 minutes or until roasted.
In a skillet sauté the chopped onions and garlic with the thyme, basil and oregano until the onions become translucent. Add the chopped carrots and the stock to the onions and garlic.
Bring the stock to a boil then reduce the heat to a simmer. Once simmering add the tomatoes, kale and chopped broccoli for 10 minutes then turn the heat off.
Combine the cooked squash, sun chokes, adzuki beans and black eyed peas to the soup.
Serve and enjoy!