Rosemary Pumpkin Soup

Recipe

This recipe is inspired by one from the Blue Zones Cookbook. It is plant-based, gluten-free, and dairy-free. This soup is sick and easy to make, and it can impress anyone who likes healthy, wholesome food made from scratch.

Ingredients:

• 1 small white onion, chopped

• 1 garlic clove, chopped

• 2 Tbsp Ghee or EVOO (or a combination of both)

• 2 cups of your favorite broth

• 1 1/2 cups of pumpkin puree - canned or freshly baked and pureed

• 1 cup of cannellini beans - canned (or cooked in the pressure cooker)

• Salt and pepper to taste

• 1 Tbsp of dried rosemary

• 2 Tbsp fresh parsley - chopped

• Croutons or a slice of sourdough bread (optional)

Method:

• Warm up oil or ghee in a medium pot. Add chopped onion and saute for approximately 5 minutes or until the onions are soft.

• Add garlic and cook for another minute.

• Pour in broth and pumpkin puree. Add rosemary, salt, and pepper. Bring the soup to a boil and simmer for 5-10 minutes.

• Remove from heat and let it cool down some before blending. Blend using the hand blender.

• Mix in cannellini beans.

• Sprinkle chopped parsley on top.

• Serve with croutons on top or slice or toasted sourdough bread on the side.

Health facts:

·      Rich in minerals, vitamins, and antioxidants

·      High in fiber

·      Good source of plant protein

·      Low on glycemic index

·      GF, dairy-free, plant-based