Carrot, Pumpkin & Coriander Soup (vegan. paleo)

| Nutrition

INGREDIENTS

  • 550 g chopped pumpkin
  • 3 lge carrots chopped
  • 1 lge zucchini chopped
  • 1 lge onion diced
  • 1-2 cloves garlic crushed
  • 1 bunch coriander
  • 1 L bone broth or 2 tbs Gevity Broth or veggie stock
  • 400 ml coconut cream

METHOD

  1. Sauté onion, garlic and coriander stems until onion is translucent.
  2. Add pumpkin, carrot, zucchini and broth and bring to the boil. Simmer over a low heat for 1hr.
  3. Add coconut cream and remaining coriander and blend with a stick blender or blender until smooth.

Recipe Source

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complete wellness and fitness hub fostering community and results.

Sign up in June to receive 2 weeks FREE*:

    • Eight boutique studios
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    • Science-based programming
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    • World class instructors and expert coaching team
    • and MORE!

*Terms and conditions apply.

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