I like some of the veggies in my smoothie cooked, especially butternut squash.
two servings
2 cups butternut squash, chopped
1/2 onion, chopped
1-2 leaves of kale
2 cups chicken broth or water
1 carrot
1 stalk celery
1 zucchini
1 cup chickpeas, cooked
1-2 cloves garlic
1 t fresh ginger, minced
1/2 t sea salt
¼ t coriander
¼ t cumin
¼ t parsley or cilantro
1 T olive oil
Cook the butternut squash, onions and kale in the broth or water. Either cook in a saucepan on the stovetop – bring to boil and simmer with lid on until tender, about 30 minutes. Alternatively, in the oven, covered, on 375 for 30 minutes. Let it cool down a little.
Add the rest of the ingredients and blend.
Either use an immersion blender or pour it all into a standing blender. Blend till smooth or leave some chunks.
Vary the ingredients according to what you have in your fridge.
variations: if you want some animal protein add a little cooked chicken before blending.
You can basically do this with any soup recipe, varying the ratio of cooked to raw veggies to your taste.