Butternut Pumpkin & Coriander Soup
Ingredients
3 cups good quality chicken stock
1 cup water
1 kg butternut pumpkin, peeled and roughly chopped
1 large onion roughly chopped
2 carrots, roughly chopped
3 sticks celery, roughly chopped
2 cloves garlic
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1 cup coriander leaves
Method
In a large suacepan, bring chicken stock and wter to a boil.
Add vegetables and spices and bring back to a boil. Reduce heat and simmer for 20 minutes, or until vegetables are soft.
Allow to cool, then puree using a blender or hand-held processor. Season to taste. Reheat soup. Serve topped with Coriander.
This recipe is courtesy of the 
CSIRO Total Wellbeing Diet |