Winter Veg Soup

Name: Winter Veg Soup
Ingredients: 1 tbsp. olive oil; 1 chopped onion; 2 tsp. ground coriander; Pinch of cinnamon; 2 peeled and sliced carrots; 2 small peeled and sliced parsnips; 2 small peeled and cubed sweet potatoes; 2 cups peeled and cubed butternut squash; 6 cups hot gluten-free low-sodium vegetable stock; 1/2 14 oz. can cannolini beans

10 ingredients

3 steps

Ingredients

1 tbsp. olive oil
1 chopped onion
2 tsp. ground coriander
Pinch of cinnamon
2 peeled and sliced carrots
2 small peeled and sliced parsnips
2 small peeled and cubed sweet potatoes
2 cups peeled and cubed butternut squash
6 cups hot gluten-free low-sodium vegetable stock
1/2 14 oz. can cannolini beans

Directions

1

Heat olive oil. Saute onion until soft. Add next two ingredients, and cook for 30 seconds.
2

Transfer to a large saucepan, and add the next 5 ingredients. Season and simmer for 20 minutes, until the vegetables have softened.
3

Add the cannolini beans to the soup; warm through, and serve.