Try this delicious pumpkin soup – perfect for a healthy reset.
When doing a detox program, it’s important not to cook with oils for more than one minute, however a small drizzle of organic extra virgin coconut oil at the end of cooking – as with this pumpkin soup – can actually support the detox process. As well as lots of flavour, this hearty soup delivers carotenoids to help fight free radicals and prevent premature ageing, cardiovascular disease and certain cancers, Vitamin A for healthy eyes and immune function, potassium to help reduce the risk of hypertension, and zinc for healthy bones and immune system.
Vegetable stock 1,2L
Pumpkin finely sliced 400g
Carrot finely sliced 100g
Bay leaf 2 leaves
Pepper black to taste
Coconut oil 4mL
Shallot, chopped 30g
Garlic, chopped 25g
Leek, finely sliced 20g
Celery French, finely sliced 30g
Sea salt pinch
Cayenne pepper pinch
Chef’s Tip: To maintain flavours and nutritional benefits, slice your vegetables finely so they require lesscooking time.
1. Place the sliced pumpkin, carrot, shallot, garlic, leek, celery, bay leaf and vegetable stock in to a saucepan and bring to the boil. Reduce heat and simmer for 5 minutes (or until tender).
2. Remove the bay leaf, allow the soup to cool slightly and then blend well.
3. Reheat the blended soup, and season with salt, black pepper and cayenne pepper.
4. Serve the soup with a drizzle of coconut oil on top.