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SPICY PUMPKIN SOUP WITH WILD RICE

PREPARATION: 20 MIN

Pumpkins are a real powerfood. The skin contains anti-oxidant phytochemicals that help skin to heal. The high Vitamin C content helps to balance cholesterol levels and keep skin younger-looking. The Vitamin B5 helps you deal with stress. And the potassium, zinc and magnesium are a perfect team that strengthens your immune system and protects against diabetes. So let’s take a closer look at this miracle of vitality!

INGREDIENTS PER PERSON

  • 150g wild rice
  • 3 tbsp. soy sauce
  • 1/2 pumpkin (organic)
  • 2 cm ginger, finely chopped
  • 1/2 chilli pepper
  • 1/2 onion
  • 200 ml vegetable stock (yeast free) 200 ml coconut milk
  • 3 large tomatoes
  • 1 pinch of salt and pepper
  • a little curcuma

PREPARATION

Step 1: wash the tomatoes, pumpkin and ginger carefully and remove any pesticides (organic foods have fewer). Ideally, soak the vegetables for 20 minutes in a solution of 1 part vinegar to 9 parts water, then rinse.

Step 2: Cut the pumpkin in half and scoop out the seeds. Do not peel – the skin contains beta- carotene. Chop the pumpkin into walnut-size pieces. Dice the onion and tomatoes. Cut the ginger and chilli into thin slices.

Step 3: Switch on the blender and press button ’B’ for thin soup. Pour in the cold vegetable stock and coconut milk. Use yeast-free stock to protect your gut flora. Add the chopped pumpkin and press ’start’.

Step 4: After 15 minutes, add the tomatoes, onion, ginger and chilli through the opening in the blender lid. Press the pulse/mode button for 10 seconds, then let the blender carry on cooking. Boil the rice in a pot according to the instructions on the packet.

Step 5: the blender will switch off automatically after 30 minutes. Season the soup with a pinch of salt and pepper and a dash of soy sauce. Serve with rice and garnish with curcuma, the miracle healer.