At Sol Flower we wouldn’t say we have a “type,” but we’re definitely into people who love plants. The combination of ultra-kindness, environmental awareness and a commitment to a lifestyle off the mainstream gives vegans extra points in our book, which is why we’re always so stoked to celebrate World Vegan Month every November.
It’s estimated that 2% of Americans are vegans, and as more meat-free converts enter the fold the options for plant-based dining keep getting better and better. The health benefits of veganism are many – reduced cholesterol, increase in fiber, promotes weight loss, and a host of others – and vegan variety is increasingly on the menu at restaurants and in kitchens across the country.
Chef Teresa Hansen is celebrating National Vegan Month with a soup recipe that features flavors pulled straight from the garden. It’s also infused with another plant we’re particularly fond of, with 100mg of CBD oil stirred into every pot to help you relax with every spoonful.
Even if you make meat a regular part of your diet, it wouldn’t hurt to be vegan for a day – especially when this fall squash soup is on the menu. Enjoy your trip to the vegetable aisle, and we’ll see you at Sol Flower for the CBD that can help take your veganism to a whole new level.
Fall Squash Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 serving (25mg CBD per serving)
Ingredients
100mg CBD oil (Healing Resources or Sky Wellness both available at Sol Flower Café)
1 tablespoon coconut oil
1 tablespoon minced garlic
1 tablespoon grated ginger
1⁄2 cup thinly sliced scallions, white part only
2 cups thinly sliced carrots
1 cup thinly sliced celery
2 teaspoons red pepper flakes
1 tablespoon dried oregano
3 cups cubed butternut squash (about 1 pound)
4 cups vegetable broth
1 (15 ounce) can cannellini beans, drained
8 ounces baby spinach
1/2 teaspoon sea salt
freshly cracked black pepper
Fresh herbs, for garnish
Preparation
1. Heat oil over medium high heat in a large pot. Add garlic, ginger, onions, carrot, celery, red pepper and oregano.
2. Cook for about 4 minutes stirring occasionally.
3. Add squash and broth. Increase heat to high and bring to a boil.
4. Once the soup comes to a boil, cover and reduce heat to a simmer. Cook for about 10 minutes or until squash is tender when pierced with a fork.
5. Stir in spinach, beans, salt and pepper. Stir in 100mg CBD and garnish with fresh herbs.
6. Serve immediately.
