Healthy Cooking with Kamalaya: Detox Cuisine
This hearty, flavoursome soup is high in the essential amino acid, tryptophan which promotes serotonin production in the body and supports healthy sleep. It also contains carotenoids which fight free radicals and help prevent premature ageing, cardiovascular disease and certain cancers. Pumpkin also contains Vitamin A for healthy eyes, potassium to help reduce the risk of hypertension, and zinc for healthy bones and the immune system. *When following a detox program, it is important not to cook with oils for longer than one minute, however a small drizzle of organic extra virgin coconut oil at the end of cooking –as with this pumpkin soup - can actually support the detox process.
Vegetable stock, 250 ml
Pumpkin, finely sliced, 400 g
Carrot, finely sliced, 100 g
Bay leaf, 2 leaf
Pepper black, To taste
Coconut oil, 4 ml
Shallot, chopped, 30 g
Garlic, chopped, 25 g
Leek, finely sliced, 20 g
Celery French, finely sliced, 30 g
Sea salt, Pinch
Cayenne pepper, Pinch
To maintain flavours and nutritional benefits, slice your vegetables finely so they require less cooking time.
Place the sliced pumpkin, carrot, shallot, garlic, leek, celery, coconut, bay leaf and vegetable stock in to a saucepan and bring to the boil. Reduce heat and simmer for 5 minutes (or until tender).
Remove the bay leaf, allow the soup to cool slightly and then blend well.
Reheat the blended soup, and season with salt, black pepper and cayenne pepper.
Serve the soup with a drizzle of coconut oil on top.