This delicious winter dish takes the traditional roast pumpkin soup to another level by pairing it with carrot, fennel and apple! It is loaded with Vitamin A, betacarotene, potassium and Vitamin C, and the chicken stock is rich in gelatin and other essential nutrients which improve joint health and help with gut repair.
500g pumpkin, peeled and diced
400g carrots, peeled and diced
2 fennel bulbs, chopped
1 brown onion, diced
2 cloves garlic, sliced finely
2 small Granny Smith apples, peeled, diced
1L chicken stock/broth
Preheat the oven to 180C. Line two large baking trays with baking paper.
Place pumpkin, carrot, fennel, brown onion, garlic and apple on the baking trays and roast in the oven for 20-30mins or until golden.
Once roasted, remove from oven and add to a pot/Thermomix with 1L of chicken stock/bone broth, bring to boil, reduce heat and simmer 15mins.
Remove from heat, blend until smooth.
Add Himalayan rock salt and pepper to taste.
Serving suggestion: Serve with organic radish sprouts and a dollop of fresh grass-fed cream. Yum!
About Alyse Co-cliff
Alyse is a health coach, speaker, blogger and passionate ‘whole-foodie’. She is the founder of An Apple A Day, a holistic health coaching practice seeking to mentor clients through the sometimes confusing pathway to long-term health and wellbeing.
These raw vegan tarts created by nutritionist Hayley Richards are a great healthy dessert option free of refined sugars and gluten and packed with nutrients you’d usually miss out on with more traditional desserts.