Apparently my sweet healthy ladies (and one or two men who read me), you are all over the single pot meals. Who could blame you though really? What is better than throwing a whole heap of stuff into a pot, taking a good thirty minutes to take a bath, paint your nails, breathe through a few rounds of vinyasa, have a quiet contest with the people you share your house with, or even take a little cat-napper and come back to the kitchen to find dinner ready and only one pot (plus a bowl should you choose to use one) to wash? Nothing! Nothing is better than one pot meals.
I truly do love this recipe for the It’s A Meal Broccoli, Sweet Potato, Lentil Soup, but sometimes, we need to sweeten things up a bit with my fave inspiration of all- yeah yeah, you are tired of hearing about it already bit get over it ’cause I’m not tired of blabbering about it- the Caribbean! I also made just like I did when I was in the Carribs- no Vita Mix there! I left this one whole and chunkarrific, spices too.This soup, though every little thing is available just about anywhere, the spices add a little something to an old classic. That’s right my dear friends, we added some chai-like spices to this soup which makes it
1. Extra powered amazing.
2. Extra powered healing.
3. Extra powered immune boosting.
4. Extra powered different than normal
5. Extra powered cool (see 4.)
What do we add that is so great? Clove (which you know heaps about from here), plus oodles of ginger, cinnamon, garlic and colourful veggies. Consider this your cheat sheet on these spices, but really, I expect you to know about this goodness by now. As for the soup itself, if you don’t have all the goods, improvise! Though with fresh as the new day spices available from Taste Spice, there is really no excuse not to have these spices stocked.
It’s A Meal Caribbean Spice Squash Soup
2 Tbs coconut oil
3-4 cups of pumpkin, winter squash or sweet potato, cubed
1 turnip (optional but I had one), sliced
1 onion, chopped
1 cup celery
2 cups yellow chard, kale or collards, thinly sliced
2 Tbs fresh ginger, grated
3 cloves garlic
1 Tbs yellow mustard seeds
1 Tbs coriander seeds (whole or ground)
2 Tbs turmeric
1 tsp cumin seeds
3 Cinnamon sticks
pinch of clove
pinch of nutmeg
pinch of cayenne
sea salt to taste
water as needed
1/2 cup dry quinoa + 1 cup of water
- Heat coconut oil in pot
- Add onion, garlic, ginger and spices and heat until fragrant but not burning for goodness sake. You may need to add water if things get sticky.
- Add the remaining vegetables except your leafy greens and enough water to just cover about an inch.
- While the soup is simmering, cook your quinoa in a separate pot. Rinse the quinoa first please.
- Once the pumpkin/squash is tender, add the leafy greens and allow the pot to sit covered with the stove off.
- Mix in the grains and enjoy! (You might like to remove the cinnamon sticks or offer a prize to whoever scores one in their bowl of soup- though I think a whole cinnamon stick is prize enough!)