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.

Serve 2

Ingredients

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.

Method

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.