The simple ingredients Erin used to make this awesome soup!
This fall soup is all about whole plant-based delicious ingredients.
This is one of Erin’s favorite
recipes from Forks Over Knives
and there are many more on their website! After finding a ripe squash, cut it in half, scoop out the seeds, and cut the skin off so you have the fruit left. Get the pot ready to cook the soup by warming up some olive oil and adding the butternut squash. This recipe includes kale which Erin explains is one of the healthiest whole plant-based foods you should eat on a daily basis to stay healthy. Erin adds all the yummy ingredients and spices, and she stirs it all around. The colors really remind you of fall as they spin in the pot.
Remember to only cook the kale up to five minutes tops to keep the nutrients inside!
Erin takes a tip from Tracy Childs
contributor and member of the Physician’s Committee for Responsible Medicine.
Tracy says not to cook the kale longer than five minutes so that you don’t lose all of it’s nutrients. One of Erin’s doctors also told her that to get the optimal health benefits of kale chew it. Try not to blend kale, even though green drinks are amazing. It is better to let the kale break down with the digestive enzymes in your mouth first while you are chewing it. Try making this simple vegan soup recipe at home. Try pairing it with vegan rolls, cornbread, or whole grain toast. Most of all. enjoy this delicious soup all fall season!
Erin looking picture perfect with her yummy fall soup!
This is a beautifully colorful soup to share with all your loved ones.
Video work by Erin’s husband, Allen Carrasco.
Report edited by Ellen Dent.
Tuscan White Bean & Butternut Squash Fall Soup Recipe: