fbpx

Here on the Gold Coast, we are so blessed for the gorgeous weather we have at this time of year. Stunning sunshine days. #winning So I don’t know about your place, but our house can get chilly once the sun is past its morning peak through the trees, and I’m constantly searching for foods/drinks to warm me up. So much gratitude for scarves doing their warming thing around my neck though.

Welcome….Pumpkin & Ginger Soup. It’s Sweet, a little Spicy and a LOT nice 😉

 

Ingredients:

1/2 Jap pumpkin (cut skin off and chop into chunks)

1 rib celery chopped

2cm slice of fresh ginger

200g can coconut cream

200g water (pref filtered)

1 clove garlic

1/2 massel brand vege stock cube

Handful parsley to serve.

 

Method:

Add all ingredients apart from parsley to Thermomix (or pot on stove) cook 22 mins 100 degrees speed 1. Or bring to boil and simmer for 20 mins (if on stove top).

Blast the thermie for 20 sec sp 6 to blend til smooth. Or use a handheld stick blender til smooth (if stove top)

Serve in bowls with parsley garnish on top. I like it a lot, so I use a full handful. Don’t like it? Try another fresh herb like coriander and add some chilli for a thai style soup. Yum!

Can you handle bread? Doesn’t bloat you? Then add a slice of sour dough to dip into this soup. Delicious!

This soup is great to take to picnics and in a thermos to work for a healthy lunch option. I’ve just made it for lunch and feel like I’ve been given a great big hug 🙂

Know someone who needs to see this recipe? Share away people!

 

We have a new program up and running and would LOVE for you to join in the fun! Click here to find out more.