Squash and Flax Seed Soup
And with that in mind, I bring to you a bonafide super-duper healthy recipe published in the Eat Clean cookbook. Know what’s sittin’ in those cups up there? Seeds of the sunflower and flax persuasion. Yes. Very healthy things. The kinds of things your grandmother is always trying to sneak into the muffin batter, right after you’ve licked the spoon. And they’re both goin’ in this soup.
As if those weren’t enough to declog a few arteries, I also put SPROUTS in this soup. I must confess I have never bought a package of sprouts in my life, and thus was quite surprised by the variety available. I went with broccoli rabe sprouts, but you can use any kind you like.
That squishy orange stuff is roasted and mashed butternut squash. Stop yourself from topping it with brown sugar and jumbo marshmallows and reserve it for this soup.
-2 tbsp flax seeds, soaked
-1/4 cup sunflower seeds, soaked
-1 1/2 tbsp olive oil
-1 medium onion, chopped
-2 cloves garlic
-2 ribs celery, trimmed and chopped
-2 large carrots, peeled and chopped
-1 medium butternut squash, peeled and cooked
-4 cups low-sodium vegetable stock
-1 cup sprouts, any kind
-2 tbsp apple cider vinegar
-1 tsp dried basil
-1 tsp dried oregano
-sea salt and fresh pepper to taste
Soak the flax seeds and sunflower seeds in two separate bowls of water for one hour.
Heat olive oil in a medium skillet over medium high heat. Saute onions, garlic, celery and carrots until the onions become soft.
Scoop flesh out of the cooked squash into a large stockpot or dutch oven. Add cooked onion, celery, garlic and carrot. Add four cups of stock and set over medium heat. Bring to a gentle boil. Puree these ingredients with a hand blender or transfer to a regular blender until smooth.
Remove from heat, then add all remaining ingredients including the soaked seeds and puree again. Add salt and pepper. If the soup is too thick, add some water and puree again.
Note: Do not heat this soup over high heat as it would destroy the nutrients in the flax and sunflower seeds.