Japanese Seaweed and Squash Soup

Little Aiden  and Adrian demanded soup again, so I decided I would whip something up, quick! I thought about a way to make this soup, and make it fast… little boys have no patience.

Here it is… Japanese seaweed and squash soup a Sara the Vegan Mom original

Ingredients

½ acorn squash (cubed}

½ medium butternut squash (cubed)

1 chayote (cubed)

2 medium sweet potatoes (cubed)

2 large carrots (cross sectioned)

2 ears of corn cut in quarters

Japanese seaweed (use liberally)

Pimento seeds (about 8)

Salt free vegetable broth (approximately two 16 oz. boxes)

Grace Jamaican vegetable soup mix

Directions

Bring vegetable broth to a boil over medium heat in a medium size soup pot...

Add acorn squash, butternut squash, chayote, sweet potato, carrots and corn to the vegetable broth.

Cook for approximately 20 to 30 minutes, and then add the seaweed.

Simmer for another 10-15 minutes.

Add the Grace Jamaican vegetable soup mix and simmer for 10 minutes, stirring regularly.

Serve immediately… for the little ones, let stand for 10 minutes.

Enjoy.

It was delicious!