Sacral Chakra Soup

Adaption of Recipe from the Eat Feel Fresh cookbook by Sahara Rose Ketabi

Everyone knows I never quite do it according to the  recipe!

I used both Squash and Sweet Potatoes
1 Large Sweet Potato peeled and diced (about 1 3/4 cups)
1 bag of frozen diced organic butternut squash (about 2 1/2 cups)
1 large fennel bulb diced up (about 1 cup maybe more) - can also use onion
1 liter of Organic Veg Broth
1 TBLS coconut oil
1/3 can of full fat coconut milk (some liquid and some solid)
1 1/2 tsp turmeric
1/2 tsp salt

I used a 3 qt InstaPot and set it to pressure cook for 10 min

Alternatively, you can simmer on low over the stove until the vegetables are soft.

After it was done I used my immersion blender to make it smooth.

Serve with pumpkin seeds - perfect fall soup!

Popular posts from this blog

Oh My Pad Thai!