May 10, 2018
Excerpt and recipe from Jaki's Nutritionist Column
I like to make a big pot of soup on a Sunday evening (enough for ten, even though there are only four of us), so that we have plenty left over for the week.
I keep the soup in the fridge, so that anyone can have a bowl or mug whenever they need as pick me up or if they are in a rush and need something nourishing and quick!
1Place the pumpkin, potatoes, garlic and red onions on a baking tray lined with baking paper.
2Mix the olive oil, salt and pepper and caraway seeds in thoroughly with your hands, and then bake in a pre-heated oven at 190oc for approximately 45 minutes, or until the vegetables are soft.
3Remove from the oven, and place into a large heavy based stock/soup pot and pour in the stock. Cover and bring to the boil gently.
4Once to the boil, let simmer gently for ten minutes or so, and then blend with a stick wand or blender.
5Add the coconut cream last using just as much as you need to get the consistency right for you.
6Check for seasoning.
7Serve with a swirl of sour cream and a couple of chives and toasted bread of choice.
½ of a large pumpkin, peeled and roughly chopped
2 large potatoes, peeled, roughly chopped
3 cloves garlic, peeled
2 red onions, quartered
2tbsp olive oil
Salt & pepper to taste
2 tsp caraway seeds
1 litre salt reduced chicken stock or vegetable stock if meat free
1 can coconut cream
Sour cream and chives to serve (optional)