Next month I’m doing this whole vegan thing.
I’ll eating and baking only vegan foods for one entire month and seeing how it goes. Why? I don’t know. Why do I run marathons? A challenge I guess, and one I’m super excited for!
I’m a vegetarian anyway, so “Veganized November” shouldn’t be a problem, and I’m really looking forward to trying some new recipes that maybe I otherwise wouldn’t have tried. SO! If YOU have any vegan recipes that you’d like to share, send me a link!
To make this soup, chop up your veggies. Here are my cool lookin’ leeks.
In large saucepan, heat oil over medium heat; fry leeks, garlic, thyme, salt and pepper, stirring occasionally, until leeks are softened, about 5 minutes.
Add stock, 3 cups (750 mL) water and squash; bring to boil. Reduce heat, cover and simmer until squash is tender, about 15 minutes.
Gather your edamame, red pepper and corn.
Add them to pot and simmer until pepper is tender, about 5 minutes.
Now it’s ready! You can refrigerate this soup in airtight container for up to 3 days, or freeze it. Yum.
Butternut Squash, Corn and Edamame Soup {Vegetarian Collection}
Serves 6
Recipe adapted from Canadian Living’s The Vegetarian Collection
Ingredients:
2 tbsp (30 mL) olive oil
2 leeks, chopped (white and light green parts only)
2 cloves garlic, minced
1/2 tsp (2 mL) each of salt and pepper
1/2 tsp (2 mL) dried thyme
3 cups (750 mL) vegetable broth
2 cups (500 mL) cubed peeled butternut squash
1 cup (250 mL) frozen edamame (or lima beans)
1 sweet red pepper, diced
1 cup (250 mL) frozen corn kernels
Directions:
In large saucepan, heat oil over medium heat; fry leeks, garlic, thyme, salt and pepper, stirring occasionally, until leeks are softened, about 5 minutes.
Add stock, 3 cups (750 mL) water and squash; bring to boil. Reduce heat, cover and simmer until squash is tender, about 15 minutes.
Add edamame, red pepper and corn; simmer until pepper is tender, about 5 minutes.
You can refrigerate this soup in airtight container for up to 3 days, or freeze it!