Low Fat Healthy Warming Soup

Recipe: Low Fat Healthy Warming Soup

1/2 pumpkin, cubed

1 carrot, sliced

2 sticks celery (celeriac), sliced

1 onion, chopped

1 potato, chopped

4 cloves garlic (minced)

salt

freshly ground black pepper

2 tbsp olive oil

2 tbsp fresh coriander or chives, chopped

1 litre vegetable stock (1.8 pints, 4.2 cups)

Heat the olive oil in a saucepan and fry the pumpkin, carrot, celery, onion and potato for 3-4 minutes. Add the garlic and fry for another 2 minutes. Add the stock, bring to the boil and simmer for 30 minutes or until vegetables are tender. Season to taste. Transer to a blender or food processor and process until smooth. Serve with freshly chopped coriander or chives.

Serving Tip: The vegetables can be altered depending on the ingredients available. This soup is an ideal way of using up left over vegetables. For example, the celery could be replaced by one leek.

Pumpkin and Butternut Squash - The pumpkin is a variety of squash and is cooked in the same way as butternut squash. To prepare; cut in half, scoop out the seeds, peel or scoop out the flesh. Cut into cubes and boil, braise or roast in the oven with a little olive oil sprinkled on top. If the butternut squash is not too big, simply cut it in half and place in a preheated oven, 450F, skin side up and bake for 1 hour.

This soup is ideal for cold winter days. This soup is incredibly good for you containing lots of fibre, vitamins and minerals essential for keeping you healthly throughout the winter months.

Rona Hamilton is the writer and creator of Best Home Remedy. http://www.best-home-remedy.com/index.html