“Sharing food with another human being is an intimate act that should not be indulged in lightly”.
- M. F. K. Fisher
Is there anything more warming than a chunky roast vegetable soup for dinner?
This yummy bowl of comfort food is the perfect winter warmer, thanks Low Tox Life for another deliciously tasty recipe.
Ingredients
-1/2 butternut pumpkin, or whatever other variety you have on hand/ is in season, roasted with seeds (seeds are rich in zinc and other minerals)
-1 onion, chopped
-1 zucchini, chopped
-1 tsp herbs de Provence, or curry powder, or rosemary ~ choose your own adventure
-Stock paste and enough water to cover
Method
Add roasted pumpkin, zucchini and herbs/curry powder into the sauteed onions. Add in stock paste and JUST enough water to cover the pumpkin (or use homemade stock/broth but important not to use too much liquid. Literally just reach the top of your chopped pumpkin otherwise it won’t be thick and luscious). Cook for about 30 minutes to allow flavours to infuse. Use a stick blender or heat-proof food processor to mix everything together to the texture you like. Season with salt and pepper.
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