Ingredients
3 tablespoons
coconut oil 1 teaspoon
salt (good-quality) 1 1⁄2
piece of ginger (minced) 1 bunch
scallions (finely chopped) 1
butternut squash (peeled and diced) 4
small yellow summer squash (diced) 1⁄2
orange (juiced) 1
lime (juiced) 2 cups
carrot juice 2 cups
rice milk 1 can
garbanzo beans, including liquor (15 oz can) 2
ears of corn (kernels removed) 1⁄2 cup
fresh herbs (parsley, thyme, chives, chopped) 1⁄4 bunch
greens (chard or kale, chopped)Yields:
Instructions
Place the coconut oil and salt in a soup pot. Saute the ginger, scallions and diced squash until it starts to color a little.
Add citrus juice, carrot juice and rice milk and simmer about 10 minutes. You will need more or less fluid depending on the size of the squashes and how thick you like the stew.
Add the remaining ingredients and simmer another five minutes. Taste before adding additional salt. (Recipe #860)