On a stormy fall evening, my favorite soup to make is Three Sisters. It’s also a perfect recipe to try if you are new to Native American Cuisine.
The soup celebrates the way many Indigenous Nations cultivated and grew their crops through planting corn, legumes, and squash together to enhance the soil and productivity of agriculture. The corn stalks act as a trellis for the legume plant to climb and the squash is planted in between stalks to shade the ground and prevent weeds. It might be a fun garden project for little ones to try next June 🙂
What I love about this soup is that it’s so versatile. You can change up the squash, add baby potatoes instead of sweet, and top it with a variety of plant-based cheeses (I used Trader Joe’s plant-based feta). I hope you enjoy!
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