Fast Garlicky Greens Soup (Detox-friendly)

This delicious soup has a nice combination of a thick broth, but still light taste from the frozen butternut. It is fast and packed wiht whole food nutrients.

Serves 4

Ingredients:

2 Tbsp. Olive oil

4 garlic cloves, crushed

1 small onion, chopped

2 tsp. ground cumin

2 tsp. ground coriander

8 cups vegetable broth

1 pound frozen, chopped butternut squash or ½ medium butternut squash, peeled and cubed

1 15 oz. can garbanzo beans, drained

1 bunch Swiss Chard, stems removed, leaves coarsely chopped OR 5 oz. container baby spinach

1 Tbsp. cornstarch

½ cup canned coconut milk

2 Tbsp. tahini (sesame paste)

salt and pepper to taste

hot sauce (optional)

Instructions:

Heat the oil in a soup pot on medium. Add the garlic and onion and saute for 5 minutes until soft. Stir in the cumin and coriander and cook for another minute.

Place the butternut squash in the pot and saute for 5 minutes. Add the garbanzos and broth to the pot and bring to a boil. Simmer for 5-10 minutes until squash is tender. Add the greens.

While soup is simmering, combine the cornstarch, coconut milk and tahini in a small mixing bowl and whisk to combine. Stir mixture into soup, bring to a boil and simmer for 2 additional minutes. Season with salt and pepper and optional hot sauce.

Serve immediately.