Yoga JournalUSA-January-February_2017

FOR ENERGY & IMMUNITY

Haitian heaven

SERVES 6
This recipe is a vegan version of the
soupe joumou that Haitians devour on
New Year’s Day. Haitian chef Danielle

Jean-Francois and her sister Michele
helped me tweak their grandma’s rec-
ipe. Each aromatic spoonful delivers
veggies to energize your body.

1 kabocha squash, seeded and cut
into 8 pieces
3 quarts vegetable broth, divided
2 tbsp grapeseed oil or olive oil

1 cup diced carrot
1 cup diced celery
1 cup diced yellow onion
3 tbsp chopped fresh thyme, divided

1 tbsp minced garlic (about 3 cloves)
1 tbsp sea salt, divided
2 cups shredded green cabbage

1 cup diced green bell pepper

1 cup chopped leek (white part only)

1 cup peeled and diced sweet potato

1 cup peeled and diced chayote squash

(or additional sweet potato)

1 cup peeled and diced potato

1 cup peeled and diced turnips

2 tbsp garlic powder

2 tbsp onion powder

½ tsp freshly ground black pepper

¼ tsp red pepper flakes

¼ tsp ground clove

Pinch of cayenne pepper

½ cup loosely packed chopped cilantro

3 tbsp fresh lemon juice

1 tbsp coconut oil in liquid form

1 avocado, sliced (optional)

½ cup raw cashews or pecans (optional)

¼ cup finely chopped scallions (optional)

In a large pot filled with water, add kabo-

cha squash and bring to a boil. Reduce

heat to medium, and simmer, uncovered,

until squash is tender, 30 minutes. Drain

squash and let cool, then remove skin.

utes. Add squash mixture, remaining

salt, black pepper, red pepper flakes,

scallions, if desired.

8 g fat (3 g saturated), 37 g carbs, 7 g fiber,

5 g protein, 931 mg sodium

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february 2017

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