Work From Home Lunch Soup

This is a twist on your regular pumpkin soup. It's a winter warmer with a kick, that will nourish your insides, and keep your brain ticking all afternoon. It's a super simple recipe to throw on in the morning and enjoy at lunch time, today, tomorrow and the next day.


Ingredients

• 1 sweet potato

• 1 half pumpkin

• 3 tbsp coconut oil (melted)

• another 1 tbsp of coconut oil

• 2 cloves of garlic (crushed)

• 1 birds eye chilli (chopped)

• thumb of turmeric (grated)

• thumb of ginger (grated)

• 1 tsp paprika

• 1 tsp ground cumin

• 1 tbsp of veg broth (I use nutra organics) or a veg stock cube

• 1 1/2 cups of boiled water

• 1 can of coconut milk/cream

• salt and pepper to taste

• coriander to garnish


Method

• roughly chop pumpkin and sweet potato, coat in melted coconut oil and roast on 180 degrees for 30 minutes

• in a large pot, heat 1 tbsp of coconut oil and add garlic, chilli, turmeric, ginger, paprika and cumin and stir fry for 2 minutes

• add roasted sweet potato and pumpkin and coat in the spices

• add the stock to the boiled water, stir and dissolve, and then add to the pot

• stir through the stock and allow the contents to come to a boil

• take off the heat and with a stick blender, blend until smooth

• return to the stove, turn to low heat and add the coconut milk and allow to slowly simmer until you're ready to serve

• garnish with fresh coriander and salt and pepper

• divide the mixture out into seperate servings so you can warm up each day for lunch









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