Ingredients

  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 red onion finely chopped
  • 2 garlic cloves crushed
  • 2 teaspoons cumin
  • 2 medium carrots chopped
  • 1 small sweet potato chopped into 2cm cubes (approx. 1.5 cups)
  • 1.5 cups Jap pumpkin chopped into 2 cm cubes
  • 1 medium zucchini chopped
  • 2 cups salt reduced stock
  • 1-2 cups water

Zinc boosting extras: 3/4 cup soup mix, tinned beans or lentils OR 400g diced chicken

Method

  1. Soften onion, garlic and cumin in EVOO
  2. Add all other veggies and stir to coat for 5 mins
  3. Add stock and water and simmer for 40 mins
  4. Blend with stick blender
  5. Serve with Greek yoghurt and fresh herbs

 

  • if adding beans, soak overnight and rinse away water. Add after stock.
  • If adding chicken, add after stock and simmer soup for 1 hour.