Category: Soups

Serves: 6

Ingredients

• 2 Tbsp flax seed, soaked
• 1/4 cup sunflower seeds, soaked
• 1 1/2 Tbsp extra virgin olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, passed through a garlic press
• 2 ribs celery, trimmed and chopped
• 2 large carrots, peeled and chopped
• 1 medium butternut squash, cooked
• 4 cups low-sodium vegetable stock or water
• 1 cup sprouts – use your favorite sprouts
• 2 Tbsp organic apple cider vinegar
• 1 tsp dried crumbled basil
• 1 tsp dried crumbled oregano
• Sea salt and fresh ground black pepper

Directions

1. Soak the flax seed in one bowl of water and the sunflower seeds in another bowl of water, for 1 hour.
2. Heat olive oil in a medium skillet over medium high heat. Sauté onions, garlic, celery and carrots until onions become soft.
3. Scoop flesh out of cooked squash into a large saucepan or Dutch oven. Add cooked onion, celery, garlic and carrot. Add 4 cups liquid and set over medium heat. Bring to a gentle boil. Purée these ingredients right in the pan with a hand blender. Blend until smooth. Remove from heat. Add all remaining ingredients including the soaked seeds, and purée until smooth. Add sea salt and fresh ground black pepper. If the soup is still too thick add some water and purée again. Serve immediately.

Nutrition Facts

Calories 156, Protein 3g, Carbohydrates 16g, Fiber 4g, Sugar 7g, Fat 8.5g, Sodium 434mg