Savory Smoothie

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.

This entry was posted in Recipes. Bookmark the permalink. Both comments and trackbacks are currently closed.