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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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The vibrant orange colour of this beautiful vegetable soup will brighten up any meal.
1 Place the kumara, pumpkin, carrot and potato in a large pot. Add 3 cups water, cover and cook until boiled. Reduce the heat to the minimum and cook for another 30 minutes.
2 Switch off the stove, remove the lid and wait 15 minutes for the soup to cool down. Blitz it with a hand blender until smooth. Add the coconut-flavoured evaporated milk.
3 Carefully peel the top layer of the orange skin, leaving the white skin on the fruit. Cut the orange in half and hand-squeeze the juice into the pot. Stir. Pour into 4 bowls. Decorate with the chopped parsley and orange zest or slices. Serve with wholegrain bread.
Serve with seed bread or with toasted cheese sandwiches made from sourdough bread.
Calories 186 cal
Kilojoules 780 kJ
Total fat 2 g
Saturated fat 1 g
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