Wednesday, October 21, 2015

Golden Cilantro Lime Kabocha Soup with Fire Roasted Corn & Rainbow Swiss Chard

There's absolutely nothing like a hot pot of homemade soup with fresh vegetables and herbs. This soup is so clean, refreshing and flavorful; perfect to welcome the fall season. It feels like drinking liquid gold – packed with nutrients and phytochemicals you can taste in every bite.



You can enjoy this soup on it's own, 
or on top of rice, quinoa or potatoes.


Golden Cilantro Lime Kambooka Soup with
Fire Roasted Corn and Rainbow Swiss Chard
by Sarah Farsh, October 21st 2015

  • 1 shallot, finely diced
  • 5 cloves fresh garlic, minced
  • 1 quart baby portobello mushrooms, diced
  • 2 cups kabocha squash, cut into bite size pieces
  • 1 handful fresh basil, chopped
  • 1 bunch rainbow swiss card, chopped
  • 2 limes, juiced
  • 4 bay leaves
  • 1 tsp Organic Better Than Bouillon sauce (or veggie bouillon) 
  • 2 tbsp tamari sauce (or soy sauce)
  • 2 tbsp olive oil (optional)
  • 1 tbsp turmeric
  • salt and pepper to taste
  • 1/2 cup fresh cilantro, chopped
  • 1 cup 365 Everyday Value™ Fire Roasted Corn (located in the freezer section at Whole Foods Market)
  • 5-6 cups water, depending on the amount of soup you'd like
  • 1 can white kidney beans, unsalted
  • avocado and cilantro, garnish
In a large soup pot, dry sauté shallots and garlic - oil sauté is optional. Add mushrooms and tamari sauce, sauté. Add kabocha squash, basil, swish chard sauté and cover pot for 5 - 7 minutes until chard melts down. Add lime juice, bouillon, all spices, cilantro, corn and water. Mix well and cook until boiling. Once soup is boiling, add the can of white kidney beans with liquid from the can. Mix well and cook for additional few minutes. Serve over rice or on it's own with fresh avocado and cilantro.