Kabocha Soup with Thai Coconut Nut & Seed Mix
This recipe is from my friend, @jazmintylerfitness. Her free e-book has a 4-week workout plan along with simple, healthy recipes. I am obsessed, and almost live by everything in the e-book! Go check her out!
Warm, hearty, and full of plant-based protein, this kabocha soup is perfect for a cold, rainy day. With all this time on your hands due to the safer-at-home mandate, it is a great opportunity to spend time in the kitchen to try new recipes or destress.
I added Lark Ellen Farm’s Thai Coconut Nut & Seed Mix to my soup for an added crunch! The nut mix is so flavorful (there are hints of coconut, lime, and spices), all while being vegan and gluten-free.
My favorite product is the Lemon Blueberry Granola. SO GOOD!
Kabocha Soup with Thai Coconut Nut & Seed Mix
Megan | March 22, 2020
- prep time: 10 minutes
- cook time: 50 minutes
- total time: 1 hour
Servings: 8
Ingredients:
- 1 large kabocha squash, chopped
- 1 carton of vegetable broth
- 1 can coconut milk
- 2 cans chickpeas
- 2 cups rainbow chard
- 2 blocks of tofu
- 1/2 tbsp curry powder
- salt and pepper to taste
Instructions:
- Microwave squash for 4 minutes to make it easier to cut. Boil until you can easily poke it with a fork (around 20 minutes). Then drain the water.
- Blend the squash with coconut milk, veggie broth, and curry spice until smooth. Use an immersion blender or transfer to a blender. A Nutribullet works, too, but you'll have to blend 3 separate times.
- Add the mix back into your pot and add the chickpeas and chard. Simmer for 20 minutes until it's thickened.
- Top with tofu, nut mix, salt, pepper, and serve!
Dietary Information:
Gluten-Free, Dairy-Free, Vegan