sharing raw, vegan recipes and advice
I had some butternut squash I needed to use, so I started blending and seasoning and came up with something I really like. It is similar to another soup I posted a while ago, but this one is really simple. I am also trying to cut back on fats, this one has limited fats, but tastes rich and delicious. I just made it, so I will post a picture when I serve it for dinner.
1 c. peeled, cubed butternut squash
2 peeled, seedless tangerines, I used Clementines
2 T. coconut, I used dehydrated, partially defatted organic
1 T. almonds (probably any nut would work)
2 t. miso, if you aren't a miso fan, add additional salt
2 t. date sugar, or the sweetner you prefer, any would work
pinch each of ginger, cinnamon & cayenne, maybe two pinches of ginger
salt to taste
tiny drizzle of apple cider vinegar
This is really easy: throw everything in the blender with about a cup or cup and a half of warm water. Blend until it is perfectly smooth. Add more water to create the desired consistency, I like mine the consistency of a thick cream soup. Taste and adjust seasonings accordingly. I used a combination of warm water and lots of blending to warm the soup. i think there are many embellishments you could add: cilantro or green onions or orange zest or cashew cream, be creative.
For this recipe a little nut milk would substitute for the coconut and some of the water. I don't think it would affect the flavor much. I think you can substitute many things depending on the recipe. In a sweet food, where it is being used to bind wet ingredients, I would think ground oats would work.
wondering if anyone knows a sustitute for coconut. My stomach just can't digest it.
I am tracking calories right now, so if anyone else wants to know, this soup has 134 calories and 4.5 grams of fat. Not bad considering how filling it is.