BUTTERNUT SQUASH & GINGER SOUP
Warming, rich and full of antioxidants soup for flu and colds season. Much more effective and safer than a flu jab.
Butternut squash is abundant in fibre, vitamins and minerals. Turmeric and ginger have strong medicinal and anti-inflammatory properties. Ginger will add sharpness to the sweetness of butternut squash in this soup.
Ingredients:
1x Butternut squash
2x potatoes
1-2 cm of fresh ginger (or 1tsp of ginger powder)
chili pepper (optional)
3 cm of fresh turmeric (1-2 teaspoons of turmeric powder)
½ teaspoon nigella seeds powder
A pinch of black pepper
½ Onion
1 teaspoon of Himalayan Salt
1 tbsp coconut oil
Comforting and anti-inflammatory soup can be a great alternative to sandwiches for lunch or snacks in the evening.
Enhance its health benefits even more by adding nigella sativa for additional anti-inflammatory and anti-cancerous qualities.
Method:
- Chop onion and fry it on the coconut oil until golden, add chilli. Fry a bit longer.
- Peel and chop the potatoes. Add them to the pan.
- Peel the butternut squash, cut it in pieces and mix it with potatoes and onion.
- Peel ginger and turmeric roots. Grate them on the cheese grater. Add to the pan and toss.
- Add a glass of water to your veggies.
- Cook until soft. Add more water for the desirable consistency.
- Spice it up with black pepper, nigella seeds and salt.
- Blend and Enjoy!
Tip:
Frozen ginger and turmeric are much easier to grate than the fresh ones!
Happi
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