Winter Immunity Soup
Winter Immunity Soup💊
Ginger Turmeric Pumpkin Soup🧡💛🧡
💛Ingredients
RSF, VEG 1 hr 8
2 tbs ghee (coconut oil for vegan option)
1 large brown onion
2cm piece fresh turmeric, finely chopped -OR- 1 tsp ground turmeric
2 inch piece fresh ginger, finely chopped
2 cloves garlic, finely chopped
¼ tsp chili flakes
1.2 kilos of pumpkin peeled & roughly chopped
5 large carrots, peeled & roughly chopped
1-2 tbs peanut butter
1-litre vegetable stock
1-litre boiling water
🧡Toppings
Natural Greek yoghurt
Fresh herbs - sage, or chives, etc
Something crunchy - roasted walnuts, pumpkin seeds, or hazelnuts, etc
💛Method
Place a large deep pot over medium heat, add the ghee and melt.
Add the onion, turmeric, ginger, garlic and chili flakes to the pot with the ghee.
Next, add the chopped carrot and pumpkin into the pot with the onion mixture, and saute for 5-10 minutes until the pumpkin and carrots begin to soften and caramelise on the edges.
Add the peanut butter and mix well.
Add the stock and boiling water, ensuring the pumpkin and carrot are completely covered. If not, add a little more water.
Cook on medium/low heat for 30 minutes.
Once the pumpkin and carrot are soft, blend the soup with a handheld stab mixer until smooth.
Serve with toppings of your choice or simply on it’s own. Delicious!😋
Ginger Turmeric Pumpkin Soup🧡💛🧡
💛Ingredients
RSF, VEG 1 hr 8
2 tbs ghee (coconut oil for vegan option)
1 large brown onion
2cm piece fresh turmeric, finely chopped -OR- 1 tsp ground turmeric
2 inch piece fresh ginger, finely chopped
2 cloves garlic, finely chopped
¼ tsp chili flakes
1.2 kilos of pumpkin peeled & roughly chopped
5 large carrots, peeled & roughly chopped
1-2 tbs peanut butter
1-litre vegetable stock
1-litre boiling water
🧡Toppings
Natural Greek yoghurt
Fresh herbs - sage, or chives, etc
Something crunchy - roasted walnuts, pumpkin seeds, or hazelnuts, etc
💛Method
Place a large deep pot over medium heat, add the ghee and melt.
Add the onion, turmeric, ginger, garlic and chili flakes to the pot with the ghee.
Next, add the chopped carrot and pumpkin into the pot with the onion mixture, and saute for 5-10 minutes until the pumpkin and carrots begin to soften and caramelise on the edges.
Add the peanut butter and mix well.
Add the stock and boiling water, ensuring the pumpkin and carrot are completely covered. If not, add a little more water.
Cook on medium/low heat for 30 minutes.
Once the pumpkin and carrot are soft, blend the soup with a handheld stab mixer until smooth.
Serve with toppings of your choice or simply on it’s own. Delicious!😋