Calabaza Soup

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Ingredients

½ C Leeks, thinly sliced
2 cloves Garlic, minced
1 TBSP Extra Virgin Olive Oil
2 C Calabaza (Substitutes: Acorn Squash, Butternut Squash), diced – 1 inch cubes
1 C Carrots, diced – 1 inch cubes
1 C Red Potato, diced – 1 inch cubes
4 C Vegetable Stock, low sodium
1 tsp Sea Salt
Fresh ground pepper to taste
2 TBSP fresh Cilantro, finely chopped
1 TBSP fresh Oregano, finely chopped

This delicious veggie packed soup originates from Chile and can be enjoyed by the whole family, even your baby!

MAKE IT

1. In a pot on medium heat, sauté leeks and garlic in olive oil until leeks are translucent (about 2-3 minutes).

2. Add Calabaza, carrots, red potatoes, vegetable stock, salt and pepper.

3. Bring to a boil, then cover and reduce to low/medium low and cook for 30 minutes.

4. After 30 minutes, check to see if veggies are fork tender. If so, add cilantro and oregano and stir to incorporate.

5. Serve! For baby, you can fork mash veggies or put into a blender to make smooth. You can leave the soup as-is for the rest of your family and for children that can chew well.

Enjoy!

CLEAN IT

Dirty Dozen Alert: Potatoes – opt to choose organic if possible

GREEN IT

Consider buying your sea salt in the bulk section – it is not only cheaper per pound but you save the environment by saving on the packaging. Check out my video on bulk.