We are all about health at O2. During this time of shelter-in-place, many of us have been getting creative. Personally, I have been getting creative in the kitchen and whipping up a lot of vegan food. Backstory: Hi! My name is Brooke and I am the eComm and Style Director at O2Life, and I am (gasp) vegan; although I call it being "plant-based". I cook and bake everything I eat from scratch. Quarantine hasn't changed too much for my cooking and baking regime other than the fact i'm getting more creative and tweaking my recipes ever-so-slightly.
One of my favorite ways to spend a night in is bundled up on the couch with a hot bowl of soup, a good movie (or book) in loungewear from our online shop. Now that I have brought up soup, I want to share with you one of my favorite healthy (and hearty) recipes I created a while back. It's easy, delicious and plant-based and oil-free.
What you will need:
32 oz Vegetable broth
1 large butternut squash
1 leek
1/2 cup Nutritional Yeast
1 Cup of cashews
1 tsp Pink Salt (*also to taste)
Making the soup:
Chop up the leek and combine with veggie broth over medium heat
- Cook for 5-7 minutes
- Add in cubed butternut squash and cover the pot, reduce heat to medium/low
- Let the squash cook until tender, about 15-20 minutes
- Let cool before adding to food processor / blender
- Once you have transferred with broth/squash to the food processor/blender add in the nutritional yeast, cashews, salt
- Blend until smooth!
