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Copyright protected Piper Selden
All rights reserved.
Copyright protected Piper Selden
All rights reserved.
You'll enjoy this soup, rich in antioxidants, vitamins, and beta carotene. Plus, this wholesome soup is filling and naturally low in calories. Serve with a fresh green salad--it's okay to skip the bread.
1T. olive oil
1t. minced garlic
2t. turmeric
2 leeks, cleaned and sliced into thin rings
1 medium onion, cleaned and diced
5c. vegetable broth
1 potato, peeled and chopped
1-15oz can (or 2c.) unsweetened pureed pumpkin
salt and pepper to taste
Heat oil in large saucepan. Add minced garlic and turmeric. Heat for 1 minute. Add leeks and onion. Cook until onions become creamy golden and translucent, about 7-8 minutes. Move onion mixture to a large soup pot. Add potato and vegetable broth. Cover and cook on medium-low heat for about 10 minutes or until potatoes are tender. Remove from heat. Transfer 2/3 of the soup into a blender and process till smooth. Add back to the rest of the soup in pot. Over low heat, add pureed pumpkin. Stir until well blended. Salt and pepper to taste.
Tip: Make a double batch and freeze some for another time. This soup tastes good either hot or cold. Either way, it's a nice vitamin boost for your body!
Serve immediately. Serves 8 with only 1 Point per serving.
1T. olive oil
1t. minced garlic
2t. turmeric
2 leeks, cleaned and sliced into thin rings
1 medium onion, cleaned and diced
5c. vegetable broth
1 potato, peeled and chopped
1-15oz can (or 2c.) unsweetened pureed pumpkin
salt and pepper to taste
Heat oil in large saucepan. Add minced garlic and turmeric. Heat for 1 minute. Add leeks and onion. Cook until onions become creamy golden and translucent, about 7-8 minutes. Move onion mixture to a large soup pot. Add potato and vegetable broth. Cover and cook on medium-low heat for about 10 minutes or until potatoes are tender. Remove from heat. Transfer 2/3 of the soup into a blender and process till smooth. Add back to the rest of the soup in pot. Over low heat, add pureed pumpkin. Stir until well blended. Salt and pepper to taste.
Tip: Make a double batch and freeze some for another time. This soup tastes good either hot or cold. Either way, it's a nice vitamin boost for your body!
Serve immediately. Serves 8 with only 1 Point per serving.
