Читать книгу The Healthy Teen Cookbook - Remmi Smith - Страница 23

Soup Joumou

Prep time: 20 minutes • Cook time: 30 minutes

Ingredients:

1 Tbsp. Olive oil

1 cup onion (small dice)

6 cup water

1 cup butternut squash (peeled and cut into 1” cubes)

1 sweet potato (peeled 1” cubes)

2 carrots (2” cut)

1 celery (1” cut)

1½ cup cabbage (1” slice)

1–14 oz. can diced tomatoes (undrained)

1–14 oz. can red beans (rinsed and drained)

¼ tsp. crushed red pepper

½ tsp. cinnamon

¼ tsp. cloves

¼ tsp. nutmeg

Salt and pepper to taste

4 oz. spaghetti (broken into 2” pieces)

2 Tbsp. Parsley (sliced)

3 Tbsp. scallions (sliced thin)

Directions:

Prepare all of the ingredients as directed. In a medium stock pot, heat the oil, add the onion, and sauté for 1 minute. Add the water and the squash to the pan, bring to a boil, and then reduce to medium heat for 10 minutes. Purée the squash mixture in a food processor and then return to the pan. Add all remaining ingredients except the spaghetti, parsley, and scallions. Bring the pot to a medium boil and then reduce the heat to low. During this process, you may need to add water. Cook for 10–15 minutes until the potatoes are crisp and tender. Add the spaghetti and cook for another 5-7 minutes until the pasta is al dente in texture. Serve in warm bowls and garnish with parsley and scallions.

Remmi Notes: This pot of golden goodness is nothing but great comfort food. Need I say more? Add some crusty bread and you have a heavenly combination.