Updated: Feb 28
Lactose, sugar & gluten free
Author: Selianthe Ka
Serves: 2 servings (4 servings as side dish)
Recipe: Main course
Half a 'Red Kuri' squash
300 ml coconut milk (one can)
1 medium-sized red onion
Piece of ginger
1-2 garlic cloves
1-2 tbs dried curcuma
Cube of vegetable stock
Half a lemon
Pumpkin seed oil
Grounded black pepper
Coconut oil for frying and baking
Cut the squash into slices (leave skin on), sprinkle with coconut oil and put in a preheated oven for approximately 20 min on 200° C.
Chop the ginger, garlic and onion in small pieces. Add coconut oil to the pot you'll be cooking the rest of the ingredients in, add the spices and stir-fry for about 3 minutes. With 2 minutes add the curcuma.
Add 750 ml cooked water to the pot
Add the block of vegetable stock
Let simmer for about 15-20 minutes, at the end add the can of coconut milk
Add about 1/4 ts of pepper, 1/4 ts salt and a ts of lemon juice to taste
Let the mixture cool off for a moment
Take the squash out of the oven and let cool off as well
Put the squash slices and the soup in a blender and blend until smooth
Garnish with parsley, sprouts, seeds and seed oil
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