Fighting for animal liberation and an end to speciesism
hey everyone! so I borrowed this from from www.organzamarket.com (which is an AMAZINGGGG organic store in my home city Winnipeg, mb.) Ive tried this recipe but altered it because I did not have the exact soup it called for, I just got a different brand. I also used broccoli instead of zucchini. I love zucchini but I really love pasta dishes with some texture to it, so broccoli holds up better and goes well with the squash flavour.
Makes 3 to 4 servings.
2 to 3 cloves organic garlic, minced
1 organic onion, diced
1 cup organic mushrooms, thinly sliced
2 organic zucchini, about 1 1/2 cups, small dice (broccoli may be substituted)
1/2 organic red bell pepper, small dice (optional)
2 tbsp. organic olive oil
1 tsp. umeboshi vinegar (optional)
sea salt and pepper to taste
1/2 lb. organic mini shells, cooked and drained
3 to 4 cups Imagine Organic Creamy Butternut Squash Soup
In a large sauce pan, sauté the garlic, onion, mushrooms, zucchini and red bell pepper in the olive oil. Cook until tender, about 5–7 minutes. Add the soup, umeboshi vinegar, shells, sea salt and pepper. Bring to a simmer, stirring well. Serve hot and garnish with fresh chopped parsley.
again all credits go to the website i got it from www.organzamarket.com - check it out its wicked!