Cream of Broccoli Soup
10th April 2015
Chicken and Mushroom Soup
10th April 2015
Ingredients
- 6 cups pumpkin flesh cut into cubes
- 2 onions chopped (about 2 cups)
- 1 cup carrot peeled and chopped
- 2 cups apple chunks peeled and cored
- 4 cloves garlic minced
- 4 cups chicken stock
- 1/2 cup full fat coconut milk
- 1/2 tsp thyme dried
- 1/4 tsp ground sage
- 1 tbsp smoked paprika
- 1/2 tsp ground cumin
- 1 pinch cayenne pepper
- 1 pinch Cinnamon
- 2 tbsp organic virgin coconut oil
- Himalayan Crystal Salt
- freshly ground pepper to taste
Servings:
Instructions
- Heat coconut oil in a large saucepan over a medium-high heat.
- Add the onions and garlic. Cook for 3-4 minutes, until softened.
- Add the pumpkin, carrot, and apple and cover with the chicken stock.
- Add the cumin, thyme, sage, paprika, cayenne pepper and season with salt and pepper to taste.
- Bring the soup to a boil, then lower the heat to medium and let it simmer 30 to 40 minutes or until the vegetables are soft.
- Using a food processor, process in batches to the consistency of a pure.
- Enjoy!
