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.