High in antioxidants, good as an anti inflammatory
Source: Better Brain Food Ngaire Hobbins
First make the toppings for the soup. Heat a small frying pan over medium heat and dry fry the pumpkin seeds until they start to colour and pop. Remove from the heat transfer the seeds to a small bowl and set aside.
Melt 2 tbspn of coconut oil in the same frying pan over the medium heat add garlic reduce heat to low and fry the garlic until it starts to call golden. Quickly transfer to a plate lined with paper towel and set aside
In a large heavy based saucepan melt the remaining coconut oil and add chopped vegetables. Cook over medium heat until the onion is softened and vegetables are starting to colour . Add the turmeric , ginger and pepper. Stir and cook for a few minutes. Reduce heat to a simmer and cook until vegetables are soft.
Remove from the heat and use a stick blender to purée the vegetables until you have a smooth soup. Return to medium heat, add the coconut milk and cook until just returning to the boil. Reduce heat and simmer for a few minutes until ready to serve. Season with salt and pepper.
To serve ladle soup into bowls and scatter pumpkin seeds and crispy garlic over the top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (343g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 54 | ||
Calories from Fat: 3 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 988.7mg | 34 % | |
Potassium 350.1mg | 9 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 11.5g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 54
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