It’s natural to crave something warm during the cold weather, and nothing beats the comfort of warm soup.fastest way make soup at homeWhat most of us prefer is to take a sachet from the market and put it in a pan and heat it for a few minutes. In fact, such soups are high in sodium content and contain additional preservatives that are unhealthy.
So what should you do? Well, don’t worry! We’ve got a better alternative that’s healthier and tastier. A soup recipe that is not only rich in flavor but also has many health benefits. Dr. Uma Naidua nutritional psychiatrist shared a recipe for creamy pumpkin soup that she said was also good for brain health.
Besides being rich in flavor, this soup is packed with nutrients such as vitamins, fiber and probiotics. “This soup is packed with fiber and vitamins from pumpkin, probiotics from garlic, healthy fats from olive oil, and anti-inflammatory, antioxidant-rich turmeric (a brain superfood)! case pumpkin seeds With chickpeas as a topping, tryptophan is added to combat insomnia and anxiety,” Dr. Yuma said in an Instagram post.
what are you looking for Satisfy your taste buds and boost your brain health with this healthy soup.
material
* 1/2 teaspoon turmeric
*1/2 teaspoon sea salt
* 1/2 teaspoon nutmeg
* 1/2 teaspoon cinnamon
* Cayenne Dash
*a little black pepper
* One 4 lb (1.8 kg) pumpkin
* 1 yellow onion
* 4-6 cloves of garlic
* 4 cups low sodium vegetable soup
* 4 tbsp olive oil
* 1 cup coconut cream
* Crunchy chickpea sprinkle
Method
*Preheat oven to 425F
*Peel the pumpkin, cut into cubes, brush with extra virgin olive oil (EVOO) and roast for 30 minutes (until tender and slightly roasted).
*Heat the remaining EVOO in a pot over medium heat.Add when the oil boils onion and garlic. Mix. Cook, stirring occasionally, until the onions are caramelized (about 10 minutes).
*Put spices and roasted pumpkin in a pan. using a stirring spoon pumpkin a bit. Add broth and coconut milk. Bring the mixture to a boil, reduce heat, and simmer for about 15 minutes to let the flavors meld.
*Once the pumpkin is cooked, remove the soup from the heat and let it cool slightly. You can blend this soup in a pan using an immersion blender.
*Serve the soup and sprinkle with crunchy Chickpea and chopped coriander.
Tip: You can skip roasting by substituting pumpkin puree for pumpkin.
Roast pumpkin seeds and sprinkle on top, suggested Dr. Naidoo.
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