Its healthy and its yummy!!! This is a wonderful winter warmer and it is good for you. It comes from our good friends at The University of Michigan's Comprehensive Cancer Centre.
Butternut Pumpkin and Ginger Soup
Ingredients:
1 teaspoon non-aromatic olive oil
1 1/2 cups chopped onion
3 cloves garlic, bashed and chopped
2 teaspoons chopped fresh ginger
600g peeled raw butternut or other winter squash
200g potatoes, peeled and chopped
1 cup unsweetened apple juice
3 cups water or vegetable broth
1/2 cup nonfat milk or soy milk
1/2 teaspoon salt
1/2 Granny Smith apple, chopped
2 tablespoons chopped parsley
Serves: 6
Instructions:
1. Heat the oil in a high-sided skillet or large saucepan on medium high. Saute the onion 3 minutes or until it starts to wilt. Add the garlic and ginger and cook 1 minute longer.
2. Add the squash, potatoes, apple juice and water or broth. Bring to a boil, reduce the heat and simmer 35 to 40 minutes or until very soft.
3. Whiz in a blender or processor, in batches, until smooth. Pour back into the pan and stir in the milk and salt. Reheat and serve topped with chopped apple and parsley.
Nutritional Analysis Per Serving: 119.2 calories, 1.07 g fat, .18 g saturated fat, 26.91 g carbohydrates, 2.07 g fiber, 3.24 g protein, .41 mg cholesterol.
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