Rustic Delicata Squash Soup
A bright and comforting fall soup
Ingredients
- 1 medium onion diced
- 5 cloves garlic minced
- 3 stalks celery chopped
- 2 large tomatoes diced
- 2 medium carrots diced
- 1 large delicata quash diced
- 1.5 cups cauliflower florets
- 1 cup corn kernels fresh or frozen
- 3-4 large kale leaves
- 2 tbsp tomato paste
- 2 tbsp fresh parsley finely chopped
- 3.5 cups vegetable broth
- 2 cups cooked white beans
- 1 cup Kamut dry/uncooked
- salt to taste
Instructions
- To a hot pot, add onions, garlic, and celery. Cook on high until softened and fragrant. Stir frequently and add splashes of water or vegetable broth to prevent burning.
- Add tomatoes and cook for 5 minutes or until tomatoes have begun to break down and release their juices.
- Add remaining vegetables, vegetable broth, kamut, tomato paste and parsley and stir to combine. Cover and simmer on low-medium heat until vegetables are tender and kamut is fully cooked.
- Add pre-cooked white beans and kale and remove heat, allowing kale to wilt and beans to warm before serving.
Notes
Feel free to substitute Kamut for other whole grains such a quinoa, farro, or barley.
