Spinach for Breakfast is all about clean eating with a realistic balance. The balance part typically comes into play with social events, anything involving ice cream, and holidays. 🙂
Thanksgiving is probably the fattest holiday we have. It’s the day to indulge in amazing food, with friends and family, until we cannot physically stay awake.
Over the next few weeks we will be sharing some awesome healthy Thanksgiving recipes. 🙂 We aren’t going to mess with the way you make your turkey or your grandmothers stuffing. Some things are meant to be kept a tradition; butter and all. What we will share are great healthy dishes to give you and your family the option for a balanced dinner.
Today we have the starter, a creamy Spiced Winter Vegetable Soup. This soup, like all of our soups, does not contain any butter, cream or flour. It’s really low in both fat and calories, and a nice light way to start Thanksgiving dinner.
- Extra virgin olive oil
- 1/2 yellow onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 1 sweet potato, peeled and chopped
- 1 package of pre-cut butternut squash (size doesn't matter)
- 1 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 2 organic vegetable bouillon cubes or vegetable broth (amount depends on size of vegetables)
- Almond milk (optional)
- In a large pot, add a drizzle of olive oil over medium heat.
- Add the onions and garlic and sauté for 3-4 minutes.
- Add the carrots, squash and sweet potato.
- Add the cinnamon and nutmeg, and mix through.
- Fill the pot with water or vegetable broth up to just slightly below where you would hit the top of the vegetables. (If you used water, break up the two bouillon cubes into pieces and put them in the pot.)
- Cover and bring to a boil.
- Once boiling, lower heat to a simmer for 30-35 minutes until the vegetables are fork tender.
- Add to a blender and blend until smooth.
- Add a splash or two of almond milk to the blender while blending if desired.
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