Pumpkin & ginger soup
Vegan, gluten-free and tasty.
Soups are bound to be something for everyone in every season.
One of our favorite healthy soups is a vegan & gluten-free tasty PUMPKIN & GINGER SOUP packed full of nutrition in every serving.
Ingredients:
1 kg pumpkin
2 shallots
75 g ginger
a few sprigs of fresh herbs: such as chives or mint
extra virgin olive oil
1 liter organic vegetable stock
125 ml coconut milk, plus extra to serve
½ tablespoon chili powder
1 lime
Preparation:
Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
Add the stock, coconut milk and chili powder. Season, then bring to the boil and simmer for 40 minutes.
Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.
Enjoy!!!
Note:
When eating the “wrong food” the immune system produces specific IgG antibodies which can lead to inflammatory processes. The symptoms appear on a delayed basis, up to three days after the consumption of a trigger food, making it virtually impossible to identify a trigger food without testing.
Do you think you might have a so called Delayed Food Allergy?
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