Lucky Recipes
Sazzy's Soup Of Immunity
Cooking Time: 1.5 hours
Difficulty: Easy
Serves: 6
Ingredients
• 1KG pumpkin (peeled & diced)
• 1 large carrots (peeled & diced)
• 1 x onion (roughly chopped)
• 10 large garlic cloves
• 1 litre liquid chicken stock
• 1 x can coconut cream
• 500ml water (may need to add more once blitzed if too thick)
• 1 TSPN ground turmeric
• 1 TSPN honey
• Half teaspoon ground nutmeg
• Half teaspoon Lucky Taco Chilli Salt
• 4 TBSPNS grated ginger
• Olive oil
• Salt & pepper
• Natural yoghurt (optional garnish)
• Corinader (or any garden herb) - optional garnish
• Thinly sliced fresh red chilli (optional garnish)
• Toasted pumpkin seeds (optional garnish)
• Half avocado (sliced) (optional garnish)
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Method
• Pre-heat oven to 180 degrees.
• In a large roasting tray, place all the diced pumpkin / carrot / onion / garlic (as evenly spread as poss), drizzle with olive oil, season with salt & pepper
• Bung it all in the oven for about 45 mins. Check on it after half an hour. You want the veggies to be just turning light golden brown.
• After you’ve taken veggies out of the oven. Add to a large pot on the stove-top.
• Add chicken stock, water, coconut cream, spices & ginger.
• Bring to the boil & then simmer for 15 mins.
• Get a mini stick blitzer, and blitz the mixture in the pot. If you haven’t got one - get one, you’ll never look back.
• The soup should be perfect texture & consistency, but you can always thicken or thin down if you so desire.
• Bring back up to heat when you’re ready to eat. You want it piping hot!
• Adjust seasoning to TASTE TASTE TASTE & adjust according to your taste-buds.
• We like a bitta zhuzz on top. We add a dollop of natural yoghurt, sliced avo, toasted pumpkin seeds & chopped coriander & a wee shimmy of Lucky Taco Chilli Salt (any garden herbs work).
• Serve with crusty bread & enjoy!
