Easy Apple Pumpkin Soup
Easy Apple Pumpkin Soup
PREHEAT: burner, medium temperature
PREP TIME: about 20 minutes
COOK TIME: about 20 minutes
POT: 1 large
TOOL: Immersible Mixer – a must have in your kitchen – not expensive.
1 Tablespoon 100% olive oil, extra virgin
1 onion, medium chopped
4 garlic cloves, crushes
2 potatoes, Russet, washed, quartered
4 carrots, washed, loosely chopped
2 apples (lg), washed, quartered with skin
1 Tablespoon ginger, freshly shredded
Saute in pot until onions are transparent.
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon sea salt
6 cups veggie or chicken broth
1 1/2 cans (20 ounces) 100% pumpkin
Add to pot. Cover and simmer for 20 minutes. Insert “immersible mixer.” Puree in pot and serve.
OPTIONS: Replace Russet potatoes with Sweet Potatoes. Add 2 tablespoons chopped basil leaves. Top with dollop of low-fat cream cheese or yogurt and sprig of mint. Sprinkle dried berries on top just before serving.
6 COLORS: golden, white, orange, red, green, brown.
4+ Food Groups: essential fatty acids, vegetables, fruit, herbs, poultry – broth option, plus dairy option.
This is a delicious immune building soup. The ginger alone help prevent nausea. Cinnamon is a powerful anti-inflammatory. It is loaded with disease fighters such as onions and garlic. Plus lots of Vitamin C. Make a lot of this soup and freeze some for another day. Don’t let the 12 ingredients scare you away. 3 are quick and easy seasonings. Take the time to make this and serve it with sandwiches and/or salads. This soup is inexpensive, nutrient-filled and wonderfully filling. Your family will love it – almost tastes like pumpkin pie!
Please send us your recipe ideas or find more great tasting, healthy recipes on our site: ellen@KidKritics.com
