Autumn is slowly creeping in and the weather took a turn this week, it hadn’t rained in Sydney for 39 days! We very much needed it and it was also a refreshing change from a muggy hot summer. If you are gearing up for Autumn and Winter in style and wondering what to cook. Get those soup recipes up and running. I even have my very own Soup e-book with 10 of my best soup recipes. Buy here for $0.85!! The best thing about soup is you can make big batches and freeze for a later date.
This new soup is no exception in terms of deliciousness. It was thrown together with what I had left in the fridge and the results were outstanding that I had to share it on the blog. I actually did this soup in the slow cooker on a low temperature, but you can definitely do it on the stove top for half the time.
Carrots and pumpkins contain phytonutrients called carotenoids which has betacarotene, alphacarotene, lutein, lycopene, combine these together and you have some great natural antioxidants. Helping our vision by protecting eyes from oxidative stress and degeneration, also known to possibly reduce the risk of cancer, heart disease and diabetes. Consume carrots with some fat to help the body properly absorb the benefits of the betacarotene. It is also now known that cooking carrots increases the carrots nutritional value by breaking down the tough cell walls that encase the betacarotene.
Thrifty dish with only a handful of ingredients.
Makes 4 Cups Soup
1 Tbsp Coconut Oil
1 White Onion, diced
3 Garlic Cloves, crushed
8 Carrots, washed and roughly chopped
1 bunch parsley, roughly chopped include stalks
1 Tbsp Souk Spice
1 Cups worth of pumpkin, de-skinned and roughly chopped
1 Apple, skin left on, de-cored and roughly chopped
750ml Stock Water
Sea Salt and Pepper to season
- In a slow cooker, add coconut oil, onion, garlic, carrots, pumpkin, apple and 3/4 parsley, cover in stock water. Place lid on an slow cook for 3 hours.
- Once cooked, leave to cool for a bit and then blitz with whizz stick.
- Serve with dollop of greek yoghurt, a sprinkling of paprika to serve and the rest of the parsley.