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Spiced Winter Root Vegetable SoupChef Marcia, Flossmoor


  • 1 onion roughly chopped
  • 2 garlic, cloves, roughly chopped
  • 1 T olive oil
  • 1 butternut squash, peeled + roughly chopped (about 3 cups)
  • 1 sweet potato, peeled + roughly chopped
  • 2 carrots, peeled + chopped roughly
  • 5 c vegetable stock
  • 1 t cumin and coriander
  • ½ t cinnamon, nutmeg, cayenne
  • 1 c almond milk
  • Salt and pepper to taste



Heat the oil over a low heat; add the onion and garlic. Gently fry until translucent.  Add the remaining ingredients and bring to a low boil. Simmer for 30 minutes. Blend the soup until smooth and adjust seasoning to taste. 

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