What’s in Season? (Pumpkin)
follow url I often get the question “what do I eat for dinner?” Well, to be honest, nature has made it easy to know what to eat! Buying vegetables and fruit in season are not only more nutritious, they taste better and are in fact cheaper!
http://ithu.se/z8035/2689 Autumn is by far my favourite month, not just for the cooler temperature but also for the produce it provides! Pumpkin is an autumn vegetable and nutrient rich. This humble backyard vegetable is rich in vitamins A and E, low in calories and low GI.I love making a bath of this pumpkin soup and using thai flavours to jazz it up!
Roast Pumpkin & Coconut Soup
Make cash online now singapore Ingredients:
source link 1kg pumpkin, peeled, deseeded and diced
binäre optionen candlestick 1 teaspoon sea salt
http://pandjrecords.com/images/google-assist.php?z3=TVlONjdTLnBocA== 2 brown onions, finely chopped
open trade binry 5 garlic cloves, finely diced
accedi az trader 1 Tablespoon ginger, grated
go to site 2 teaspoons ground cumin
2 teaspoons ground coriander seed
1 litre vegetable stock
1 cup coconut milk
Coriander leaves for garnishing
Preheat fan-forced oven to 200 degrees
In a large bowl add chopped pumpkin and add a tablespoon of coconut oil and salt. Use your hands to coat the pumpkin well.
Place pumpkin on a baking tray, making the pumpkin is evenly spread apart. Bake until pumpkin starts to turn a light golden colour and is soft. Depending on the size of chopped pumpkin, cooking time can range from 30 to 40 minutes. Set aside.
Heat 1 Tablespoon of coconut oil in a large saucepan until hot. Add onions and cook until softened stirring occasionally. Add garlic, ginger, cumin and coriander, mix together and cook for a further 2 minutes.
Add pumpkin and vegetable stock and bring to the boil. Simmer for 20 minutes. Next add the coconut milk and stir well. Remove from heat and use a hand held blender (bamix) to blend the soup to a thick, smooth consistency. Add extra vegetable stock if you want a thinner consistency.
Pour soup into serving bowls. Season with salt, drizzle with coconut milk and garnish with coriander leaves.
Tastylia italy Low FODMAP: Swap garlic for garlic infused olive oil; swap onion for green part spring onion; use any pumpkin except butternut.
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