What this YUMMY!!!!! Soup will do for YOU
Butternut Fennel, Ginger & Garlic Soup is warm, tasty, feeling good in our Tummies, whilst offering Immune and Circulatory Health Support
A Great Comfort Food to have when you are either wanting to avoid or overcome Colds, Flu, Sinus and Hayfever issues
It will nurture your very Soul offering You additional Benefits of supporting Weight loss, Healthy Liver and Supporting Healthy Detoxification.
The mild spices have a Balancing effect on the Circulation and the Heart.
Let’s start Cooking
1/4 -1/2 tsp.. Black Pepper
½ – 1 Butternut Pumpkin
2 tsp. Fennel Seeds
5 cloves Garlic
2 tbsp. Coconut Oil
1 tbsp. Olive Oil
2 tsp. Grated Fresh Ginger
1 Lime squeezed, also add grated rind from the lime
2 onions chopped
2 tsp. Massel Chicken or Organic Chicken Stock or 1 litre if Liquid stock
2 litres of Filtered water or cover vegetables with water for a thicker soup
- Roast the butternut pumpkin and horseradish in the oven at 200 degrees for 30 minutes. Remove and let cool. The skin will peel off easily with a potato peeler after roasting. When it cools, chop the butternut squash into cubes.
- Heat coconut and olive oil in a large stock pot. Add diced onions, ginger and garlic to pan then sauté until lightly golden. Add pepper and fennel seeds. Add the butternut pumpkin, horseradish stirring through, now add stock and water: if using liquid stock you may only need 1 litre of filtered water. Bring to a boil.
- Reduce the heat to a simmer. Cook for about 20 minutes. Then mash with a potato masher, or puree in a blender. Squeeze the juice of half a lime into the finished soup.
- Serve hot with some wonderful wholegrain or spelt bread!
Garnish with some chopped chives or dill