Yield: 1 servings
|2 cups||Vegetable stock|
|2 tablespoons||Coriander seeds|
|2 tablespoons||Cumin seeds|
|1 teaspoon||Dried oregano|
|1 teaspoon||Dried basil|
|3 smalls||Red potatoes; diced (3 to 4)|
|1 pounds||Fresh spinach; thoroughly rinsed|
|; and chopped|
|3 cups||Peeled and diced butternut squash|
|1 tablespoon||Olive oil|
|1 large||Onion; chopped|
|1||Celery stalk; chopped|
|1||Carrot; peeled and thinly|
|4||Garlic cloves; crushed|
|Salt and freshly ground black pepper to|
Place all the ingredients in a large pot and bring to a boil.
Lower the heat to a simmer and cook, covered, about 45 to 50 minutes.
Remove the bay leaves before serving.
S: 3 to 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9194 Converted by MM_Buster v2.0l.