Make Someone Fall in Love with Your Cooking Soup
If you thought only brightly colored berries offered superior antioxidant content, think again. When the per serving antioxidant content of 300 foods were ranked, a single pear had the 7th highest amount of antioxidants, putting it four places above a ½ cup serving of blueberries, and three places above a pomegranate (Antioxidant Content of 300 Foods). Enjoy antioxidant-rich pears and cinnamon (ranked 4th place) in this delicious soup.
- 1 large butternut squash, ½ inch dice
- 2 cups parsnip, ½ inch dice
- 1 medium red onion, diced
- 1 bunch green onions, sliced
- 2 cloves garlic, minced
- ½ cup red lentils
- 2 large pears, ½ inch dice
- ½ tsp paprika
- 1 tsp Ceylon cinnamon (The Safer Cinnamon)
- 6 cups water/homemade vegetable stock
Roast diced butternut squash dry (without oil) at 400°F until tender and slightly browned, about 45 minutes. Meanwhile, bring water/stock to a boil and add all other ingredients except pears. Lower heat and simmer until parsnips, onions, and lentils are cooked, about 30 minutes. Add pear and continue cooking until pear has softened. Add roasted squash and cook 5 minutes longer.