Megan Wilkens/Country Life Natural Foods

(TDYC250008)

“Hearty, Soul-Nourishing Foods”

6-8 cups cubed veggies (butternut squash, sweet potato, carrot, tomato, bell pepper, etc.)
2 onions, cubed
6-8 garlic cloves, peeled
olive oil
salt to taste
2 Tbsp Not Chicken Seasoning (or 2 vegetable bouillon cubes)
2 Tbsp Ranch Seasoning
2 tsp thyme
1 tsp rosemary
1 can or ½ cup dry white bean (Navy, Great Northern, Cannellini)
1 can coconut milk or ⅓ cup coconut milk powder
optional additions: mushroom, apple, celery, ginger
water as needed to reach desired consistency

Step 1
Preheat oven to 450°F. Add veggies to a tray lined with parchment paper. Toss in oil and salt, and roast for 30-45 min until tender and caramelized. Toss halfway through and add herbs.
Step 2
If using dry beans, soak overnight, then rinse. Cook on stovetop for 1 hour, or in a pressure cooker for 20 minutes, until tender. If using canned beans, skip this step.
Step 3
Add roasted veggies, beans, coconut milk, remaining seasonings, and water to a blender. Blend until smooth and creamy. Adjust water to reach desired consistency.
Step 4
Add salt and cayenne pepper to taste. Garnish with herbs and enjoy.

Not Chicken Seasoning and Ranch Seasoning can be found at: countrylifefoods.com