When it comes round to winter, everyone searches the internet for a soup recipe. Who doesn't love a nice soup to warm them up in winter!
So we have decided to modify the classic pumpkin soup into a nutritional powerhouse recipe combination that is not only a great serve of vegetables, protein and is also packed with vitamins and minerals to help boost immunity.
Give it a try!
WHAT YOU WILL NEED
♦️1 Butternut squash
♦️1 Medium Carrot🥕
♦️1 Medium Onion
♦️1 L Vegetable stock
♦️75g of Ginger
♦️½ tsp of Cumin
♦️1/2 tsp of Turmeric
♦️Seasoning to taste - salt and pepper (your choice) 🧂
♦️2 Slices of Bakers Life High Protein Bread (pick it up at Aldi)
TAKE IT AWAY!
- Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
- Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
- Add the stock and cumin. Season, then bring to the boil and simmer for 40 minutes.
- Blitz in a food processor then serve with toasted protein bread.