Servings 2
Calories 546kcal
Ingredients
Spinach Soup
- 1 delicata squash
- 2 tsp coconut oil
- 2 tbsp yellow onion chopped
- 4 cloves garlic
- 1 hannah yam baked (375F / 25-35 minutes)
- 2.5 cups chicken broth
- 1 lb raw baby spinach
- 1 handful flat leaf parsley stems removed
- 1/4 inch ginger root
- 1 tsp sea salt
- 1/2 tsp black pepper
Cauliflower Rice Pilaf
- 2 cups cauliflower florets
- 1 tbsp coconut oil
- 1/4 cup yellow onion diced small
- 1/4 cup celery diced small
- 1 tbsp garlic minced
- 1 tbsp parsley chopped fine
- salt to taste
- pepper to taste
Instructions
Spinach Soup
- In a medium saucepan over medium heat, lightly brown onion and garlic in coconut oil, 3-4 minutes.
- Add chicken broth and bring to just a simmer.
- Dice yam in chunks and add to broth.
- In a high-powered blender add broth, spinach, parsley and ginger. Blend until smooth.
- Season with salt, pepper and chili flake.
Cauliflower Rice Pilaf
- Place cauliflower in a food processor and chop until the size of rice, 10-15 seconds.
- In a sauté pan over medium heat add coconut oil, onion, carrot, celery and garlic for 2 minutes.
- Add cauliflower rice and toss every so often until rice is just softened, 2-3 minutes.
- Remove from heat; add olive oil, parsley and season with salt and pepper.
- Divide soup between two bowls. Scoop cauliflower rice pilaf in the middle of each bowl. Slice squash, scoop out seeds and place in soup.
