Pumpkin, leek, and chive soup
If only all comfort food was this healthy! High in fiber, with a low estimated glycemic load, and packed to the brim with the antioxidant vitamin A, this is a perfect weight-loss dish that is so comforting...it is hard to believe it is this good for you!
Ingredients
- ½ leek
- 1 clove garlic
- 1 tsp. olive oil
- 250 gr. pumpkin
- 250 ml. chicken stock
- 1 tbsp. chopped chives
- Pinch ground coriander
- 1 tbsp. low-fat yoghurt
Instructions
- Chop the leek and crush the garlic.
- Heat a teaspoon of olive oil in a pan on a very low heat and sweat the leek and garlic for a few minutes.
- Meanwhile, peel and chop the pumpkin into 1 inch cubes.
- Add the chicken stock and pumpkin to the leek and garlic, bring to the boil, then leave to simmer, uncovered, for about 15 minutes or until the pumpkin is cooked through and soft.
- While the soup simmers, finely chop the chives and mix a tablespoon of yoghurt with a pinch of ground coriander.
- Once the pumpkin is cooked, take the soup of the heat and puree it using a hand blender.
- Pour into a soup bowl, place a dollop of coriander-yoghurt in the center and sprinkle with the chopped chives.
Notes
Any type of pumpkin will do for this recipe. Use vegetable stock if you prefer this as a vegetarian soup!