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Before you jump to Roast squash and sage soup - vegan recipe, you may want to read this short interesting healthy tips about Helping Your Heart with The Right Foods.
You already are aware that you have to have a strong and healthy heart. Obviously, if your heart isn’t healthy then the rest of you isn’t going to be healthy also. You already are aware that regular workout and a healthy lifestyle are imperative in terms of the total health of your heart. Still, did you know that there are some foods that have been found to help you improve the health of your heart? Go on reading to find out which foods are best for your heart.
Beans, believe it or not, are really good for the health of your heart. It’s true that your nose won’t appreciate them so much, in particular, the after effects of eating them, but they’re really healthy food items. This doesn’t mean that the simple act of eating beans will neutralize the effects of other bad foods you might be consuming. What this means is that substituting in edamame or red beans for the chicken on your green salad or eating a soy burger in place of the hamburger is what you should do. Luckily, beans have a very good taste and you never know, you might prefer them to your hamburgers and chicken.
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We hope you got benefit from reading it, now let’s go back to roast squash and sage soup - vegan recipe. You can cook roast squash and sage soup - vegan using 13 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to prepare Roast squash and sage soup - vegan:
- Take 2 tbsp olive oil
- Prepare 500 g squash, peeled and cut into small chunks
- You need seasoning
- Use 1 onion, peeled and chopped
- Prepare 1 stick celery, chopped
- Provide 2 cloves garlic, peeled and crushed
- You need 1 tsp ground ginger
- Take 10-12 sage leaves
- You need 400 ml veggie / vegan stock
- Prepare 50 g (2 small servings) cooked grain eg giant couscous or freekeh
- You need To garnish:
- Prepare Pumpkin seeds - toasted if you like
- Get some grated vegan cheese or parmesan
Steps to make Roast squash and sage soup - vegan:
- Preheat oven to 200C.
- In a bowl mix the squash pieces with 1 tbsp of the oil. Season. Put the squash onto a lined baking tray and roast for about 25 - 30 mins.
- Heat the rest of the oil in a pot. Add the onions and celery and sauté for about 10 mins til they soften and start to become translucent.
- Add the garlic and ginger. Cook for 2 mins.
- Chop 5 or 6 of the sage leaves and add those too.
- Add the roast squash and the stock. Season. Simmer for 5-10 mins. If you want, use a hand blender to make a smooth soup. I usually leave it with the vegetables chunky.
- Fry the remaining sage leaves in a splash of oil. Stir these through the cooked grain you’re using. Add a generous pinch of salt.
- Add the grain/ sage mix to the soup. Serve into bowls; sprinkle with the pumpkin seeds and parmesan if using and enjoy 😋
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