springtime soup: chilled turmeric tahini squash loaded with herbs
quick, creamy, sweet, nourishing. 3 c bone broth chilled 2 c baked & chilled squash or sweet potato 4 T raw tahini 2 T apple cider vinegar 1-2” peeled piece of fresh turmeric 1-2” peeled piece of fresh ginger 1 t black pepper 1/2 t sea salt 2 t ashwagandha (optional) 2 t chaga mushroom (optional) few drops of stevia to taste (optional) -blend on high for 2 or so minutes until very smooth. serve chilled (or warm!) loaded up with all the spring herbs! i added fresh parsley, cilantro, & basil (about 3x the amount shown...ha!) + freeze dried beets to the top for that crunch. flax crackers or sprouted pumpkin seeds would be delicious too. finish with a sprinkle of black pepper.
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