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Yield: 9 cups
- 2 tablespoons extra virgin olive oil
- 12 ounces onion (1 large), medium dice
- 1 teaspoon sea salt
- Pinch cracked red pepper flakes
- 8 ounces leeks (2 stalks), 1.4 inch half moons, rinsed well
- 8 ounces carrots (1 large), 1/4-inch half moons
- 2 ribs celery, small dice
- 2 large cloves garlic, minced (2 tablespoons)
- 1 cup white beans, soaked overnight, drained and rinsed
- 7 cups vegetable stock
- 1 sprig fresh rosemary (1/2 ounce)
- 1 sprig fresh sage (1/8 ounce)
- 1 pound butternut squash, peeled, medium dice
- 1 teaspoon red wine vinegar
- Sea salt and black pepper to taste
- 2 tablespoons parsley, chopped (1/2 ounce)
- 1/4 cup grated parmesan reggiano (1/4 cup) (opt.)
1. In 1-gallon pot, heat oil over medium flame. Sweat onions with salt and red pepper flakes until onions are translucent. Add leeks, carrots, celery, and garlic. Continue sweating until vegetables begin to soften, about 5-7 minutes.
2. Add white beans, stock, rosemary, and sage to pot with vegetables. Simmer with lid ajar, until beans become just about tender, about 40 minutes.
3. Add butternut squash to pot and continue to simmer until squash begins to break down and soup thickens.
4. When beans are tender, season soup with vinegar, salt, and pepper.
5. Garnish soup with parsley and parmesan (if using).