Heartwarming Winter Soup
This is a perfect warming and nurturing recipe in these cold and crisp winter days. Pumpkin is a great source of fibre, which we need for good digestion and regular bowel motions. Vibrant orange vegetables contain beta-carotene, which is converted to vitamin A in the body. This antioxidant fat soluble vitamin is great for your skin, your eyes and your immune system.
Pumpkin also contains B vitamins, which are needed for energy and memory and minerals, which are needed for many enzymatic processes in the body.
Stock up on pumpkin and start getting creative.
Serves: 4
Prep: 30 minutes
Cooking time: 30 minutes
Ingredients
- 4 cups of chopped pumpkin
- 2 chopped celery sticks, can chop up leaves and add in too
- 1 large onion
- 1 tin of organic butter beans or similar
- 2 tbsp of cold pressed olive or avocado oil
- 1 tsp of fennel seeds
- 1 tbsp of ginger
- 2 Mrs. Rogers organic stock cubes vege
- Filtered water to cover ingredients
- Salt and pepper to taste
You could add in tofu to replace the beans or add some coconut milk and curry powder to make it a little spicy. The options are endless.
Directions
In a large pot sauté the onions with the oil, ginger and fennel seeds. Once they start to soften add in the celery sticks and chopped leaves. Add in a little water if needed. Once they are lightly browned start adding in the pumpkin. Mix your stock cubes in filtered water and cover ingredients. Simmer until the pumpkin is soft. Add in the tin of organic beans, cook for a further five minutes and then whizz soup to a smooth consistency. You can get creative.
