Scrumptious Autumn Vegetable Soup.

 

 

Autumn is upon us, and most of us, ‘moi included’ are starting to feel the winter blues. That alone can be an immune hinder, let alone sugar and alcohol consumption. To help us fight these winter blues, lack of sun ‘Vitamin D’  and boost our immune system, yesterday I cooked this truly scrumptious and easy to make Vegetable soup. Try it, who knows you might actually like it, I know I do 🙂

Ingredients:

  1. 2 chopped Carrots
  2. 1 tbs grass fed ghee or butter
  3. 1 chopped large leek
  4. 1 chopped large onion
  5. 1 cm diced root ginger
  6. 1 cm diced fresh turmeric “if you can’t get fresh turmeric then 1 tsp powder will do’
  7. 2 diced cloves garlic
  8. 1 head of broccoli
  9. 1 cut into quarters small beetroot
  10. 2 chopped celery stalks
  11. 1 cut small potato
  12. 1 litre spring water
  13. A handful of Pumpkin seeds
  14. Salt & pepper to season

In a medium saucepan, saute together the onions, leeks, celery, garlic, ginger and turmeric in the ghee, once translucent add the rest of the ingredients except the salt and pepper, stir for a few minutes then add the water, cover and simmer for half an hour or so, checking it till the potato and beetroot are soft, once cooled a little Blitz together with a hand held mixer or in a bullet. garnish with the pumpkin seeds for some Zinc, Just before serving add some salt and pepper to taste, as ever use the pepper raw as it becomes pro inflammatory otherwise.

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