Pumpkin and Garlic Soup
Free Healthy and Delicious Detox Recipes
Pumpkin and Garlic Soup (2 servings)
Pumpkin and Garlic Soup Ingredients
4 slices gluten-free, rye or spelt bread,
crusts removed
1 tbsp olive oil
1 onion, chopped
2 L (8 cups) Chicken or Vegetable Stock
(page 159)
6 cloves garlic, chopped
1 kg pumpkin, peeled and chopped
80 g firm smoked tofu, shaved or
coarsely grated
2 tbsp fresh coriander leaves
extra virgin olive oil, to drizzlePumpkin and Garlic Soup Preparation Method
Cut bread into 1 cm pieces, place on an oven tray and bake at 200°C for 10 minutes or until crisp. Cool and store in an airtight container. Heat oil in a large saucepan and cook onion over low heat until soft, adding a little stock if onion is sticking to pan.
Add stock, garlic and pumpkin, then simmer, uncovered, about 40 minutes or until pumpkin is very soft. Remove from heat and puree mixture in a food processor, in batches, until smooth or use a hand blender to puree soup in pan. Season to taste and reheat. Ladle soup into bowls and serve topped with croutons, tofu and coriander leaves, and drizzled with a little extra virgin olive oil.
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