Recipe by Anachronist
"Take a chance on a different kind of vegetable soup! Gluten-free, dairy-free, lactose-free, casein-free, vegan, and delicious! Make with organic locally grown vegetables if possible. Serve warm with some gluten-free herb bread."
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1 (2 pound)
Japanese winter squash (kabocha), halved and seeded
canola oil, or more as needed
sweet onion, chopped
leeks - white part cut horizontally and green parts cut lengthwise
water, or more as needed
russet potatoes, chopped
carrots, cut into rounds
vegetable stock, or more if needed
garlic salt, or more to taste
ground black pepper to taste
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Japanese Winter Squash and Leek Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 52
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