GINGER AND TURMERIC SOUP
TIME: 40 MINUTES|SERVES: 4
INGREDIENTS
1 Brown Onion
3 cups Pumpkin (Chopped)
1 cup Potato (Chopped)
2-3 cloves Garlic (Minced)
1 cm Ginger (Grated)
1 cm Turmeric (Grated)
3 cups Salt Reduced Vegetable Stock
25 grams Nuzest Just Natural Clean Lean Protein
1 cup Coconut Milk
3 tbsp Extra Virgin Olive Oil
Salt
Pepper
TO SERVE
Pepitas
Coconut Yoghurt
METHOD
- Heat the Extra Virgin Olive Oil in a large, deep saucepan
- Add the Brown Onion and sauté until translucent
- Add the Pumpkin, Potato, Garlic, Ginger and Turmeric and sauté for three minutes
- Add the Salt Reduced Vegetable Stock and Coconut Milk to the pot and mix well
- Season with Salt and Pepper and bring to the boil
- Once boiling, reduce heat to a simmer and place lid on the pot to cook for 20 minutes or until the vegetables are soft
- Once the soup is cooked, blend the mixture using a blender
- Add the Nuzest Just Natural Clean Lean Protein and blend again until incorporated
- Taste and adjust seasoning to your taste
- Serve topped with a dollop of Coconut Yogurt and Pepitas
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