I love soups and casseroles in winter – I make a big batch and freeze some, keep some in the fridge to heat up during the week and for lunches for us all.
My brother gave me one of his delicious pumpkins (Prize winner at the Glen Innes Agricultural show no less), just in time for the cold weather last week so I made a big batch of soup for the family.
Orange vegetables and parsley are packed with betacarotene, Vitamin A and Vitamin C, all antioxidants that boost the immune system, and help delay cellular ageing. Herbs are packed with antioxidants, are anti-inflammatory and have been used for centuries to ward off and cure disease - and they taste wonderful.
Using the chicken bone broth /home made stock not only gives the soup a wonderful flavour, it also helps improve our gut health. A healthy gut is the first step in a strong immune system, to help prevent colds and flu, tummy bugs and even allergies.
Ingredients
1kg pumpkin
2 carrots, peeled and cubed
2 stalks of celery chopped
1 small sweet potato
1 leek or large onion chopped
3 cloves of garlic – crushed
1 tbs coconut or olive oil
4 cups chicken bone broth or chicken stock. Bone broth recipe.
¼ bunch of parsley
sprinkle of sea salt
cracked black pepper
¼ cup mixed fresh herbs – chopped sage, thyme, oregano
To make
Preheat oven to 180 degrees. Toss the root vegetables (pumpkin, sweet potato and carrots) in the oil and roast for about 20 minutes until the vegetables are tender.
Saute the leek/onion, celery and garlic in a heavy based pot, add the chopped herbs, including the finely chopped parsley stalks and add the bone broth or stock and the roast vegetables. Bring to the boil and simmer for 10-15 minutes.
Puree the soup with a stick blender, or allow to cool a little and blend until smooth.
Top with a little chopped parsley and serve.
Variations:
- add some grated ginger (say 3cm x 3cm) as you sauté the leek and garlic for an extra warming soup.
- Add some leftover roast chicken for a heartier meal
- I like to add some baby spinach just before serving, to get an extra hit of greens
My brother gave me one of his delicious pumpkins (Prize winner at the Glen Innes Agricultural show no less), just in time for the cold weather last week so I made a big batch of soup for the family.
Orange vegetables and parsley are packed with betacarotene, Vitamin A and Vitamin C, all antioxidants that boost the immune system, and help delay cellular ageing. Herbs are packed with antioxidants, are anti-inflammatory and have been used for centuries to ward off and cure disease - and they taste wonderful.
Using the chicken bone broth /home made stock not only gives the soup a wonderful flavour, it also helps improve our gut health. A healthy gut is the first step in a strong immune system, to help prevent colds and flu, tummy bugs and even allergies.
Ingredients
1kg pumpkin
2 carrots, peeled and cubed
2 stalks of celery chopped
1 small sweet potato
1 leek or large onion chopped
3 cloves of garlic – crushed
1 tbs coconut or olive oil
4 cups chicken bone broth or chicken stock. Bone broth recipe.
¼ bunch of parsley
sprinkle of sea salt
cracked black pepper
¼ cup mixed fresh herbs – chopped sage, thyme, oregano
To make
Preheat oven to 180 degrees. Toss the root vegetables (pumpkin, sweet potato and carrots) in the oil and roast for about 20 minutes until the vegetables are tender.
Saute the leek/onion, celery and garlic in a heavy based pot, add the chopped herbs, including the finely chopped parsley stalks and add the bone broth or stock and the roast vegetables. Bring to the boil and simmer for 10-15 minutes.
Puree the soup with a stick blender, or allow to cool a little and blend until smooth.
Top with a little chopped parsley and serve.
Variations:
- add some grated ginger (say 3cm x 3cm) as you sauté the leek and garlic for an extra warming soup.
- Add some leftover roast chicken for a heartier meal
- I like to add some baby spinach just before serving, to get an extra hit of greens
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