I know I am a little late in the game hopping on the “NutriBullet” bandwagon, but none the less, I am a big fan! It is a super convenient, quick and easy way to boost your vegetable and fruit intake, while exploring an endless variety of ingredients and recipes that can benefit your health. My favorite ingredients of the week are similar to this seasonal recipe, using ginger, apple and pumpkin. Ginger not only adds zest to soups and shakes, it also has anti-inflammatory components and helps to aid in gastrointestinal health. Pumpkin is loaded with Vitamin A and fiber. These ingredients not only taste great, but are functional foods to keep us in optimal health! Enjoy.
GINGER APPLE AND PUMPKIN SOUP adapted from Chef Rose-Marie Jarry
25 minutes
8 servings
98 calories per serving
Gluten free, vegan
Ingredients:
- 2 cups of cooked pumpkin
- 2 cups of diced potatoes
- 5 cups of vegetable broth
- 1 onion
- 1 apple
- 1 tablespoon of fresh grated ginger roots
- 1 tablespoon of coconut oil
Directions
- Combine all ingredients together in a big pot, except the coconut oil, which should be placed to the side.
- Cook on medium heat for approximately 15-20 minutes.
- Once everything is cooked through, add coconut oil and serve.
*Serve with roasted chicken and leafy greens or sauteed tempeh and spinach.
“How you think about a problem is more important than the problem itself – so always think positively.” -Norman Vincent Peale
Be Well ~Meg @REJOOVwithMeg
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