It’s the perfect time for gathering together with friends to celebrate.
Flow held a party… and here is a recipe for sharing! 💛
Summer Butternut Carrot Ginger Soup
Start by sautéing a couple cloves of garlic and two chopped onions in a pot in olive oil, coconut or Icelandic rapeseed oil
Add a chopped whole butternut squash, with the rind and seeds completely removed
Note: the veggie pieces can be in large chunks as the soup will be blended after boiling
Add about 7 chopped carrots, and a large chopped ginger root
3 cups water, and a can of 100% pure coconut milk
Icelandic sea salt to taste
a large bunch of Parsley
2-3 stock cubes – I used Organic Mushroom from KALLØ
Bring to a boil, then reduce heat to low/medium and put a lid on the pot for about 30-40 minutes stirring occasionally. Test that the veggie chunks are soft, then blend with a blender stick until creamy smooth.
Optional toppings:
Pumpkin or sunflower seeds, chopped Rocket (Arugula), Cilantro (Kóríander) or Parsley
