Chef Lisa's Seasonal "elixir" Soup Recipe
Make Chef Lisa's Seasonal "elixir" Soup Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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INSALATE E ZUPPA
Method
INSALATE E ZUPPA – Directions
- 1
Prep aromatics and base
Heat a large heavy-bottomed pot over medium heat. Add olive oil and swirl to coat. Add diced onion, carrot, and celery; cook, stirring often, until vegetables are translucent and starting to soften, about 7-9 minutes.
- 2
Add minced garlic; cook for 30-60 seconds until fragrant.
Build the elixir
- 3
Stir in diced butternut squash and thyme; cook 3-4 minutes to begin caramelizing the edges.
- 4
Pour in vegetable stock and coconut milk; bring to a gentle simmer.
Simmer, blend, and brighten
- 5
Simmer until squash is tender, about 15-20 minutes.
- 6
Use an immersion blender to blend soup until creamy. Leave some texture if desired.
- 7
Stir in chopped kale and lemon zest; simmer 2-3 minutes until greens wilt.
- 8
Taste and adjust seasoning with salt and pepper to taste.
