Fast soup

½ butternut squash

1 cup broccoli

1/3 cup garbanzo beans

1 carrot

½ cup broccoli slaw

Cottage cheese

Cumin

Cinnamon

Salt & pepper

 

Bake the butternut squash at 400 degrees Fahrenheit for one hour. Meanwhile, cook a cup of broccoli with a cup of water until the water boils. Take the butternut squash, halve it and scoop out the seeds. Toss half into the Vitamix with the broccoli and its cooking liquid (so if you're like me and tend to overcook broccoli, you won't lose any nutrients!) Next, put in around ½ cup of cottage cheese (depending how creamy and cheesy you want it), the carrot, broccoli slaw (which is basically just the stem of the broccoli with some julienned carrots), the garbanzo beans, and the seasonings (how much depends on how you like your soup). Whir on high until it's all thick and creamy. Eat. Yummy. Perfect for college students.

Somewhat like baby food, though. Toss in some julienned vegetables or sprouts for crunch if you like. Even eat it with a slice of bread.