This week a friend shared a wonderful ‘use it up!’ seasonal soup recipe that I just had to share with you.
It contains one of my favourite vegetables (beetroot) along with something I find I cannot eat at all – pumpkin.
I’m so convinced this soup sounds like a way to eat pumpkin and turn it into a culinary delight, so I’m going to be trying it out!
Sunflower’s curried beetroot and pumpkin soup
a little oil for frying
3 small onions, sliced
1 very large beetroot or 4 regular beets cut into dice
Half a small pumpkin, diced
4 small carrots, sliced
1 litre vegetable stock
1 generous tsp curry powder
Sauté vegetables in a little oil for a few minutes until starting to soften.
Add stock and curry powder then simmer for 25-30 min until all veggies are cooked.
Blend to the required consistency.
This is a fantastic recipe for Halloween as the pumpkin makes it blood red!
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