Blog Page

Recipe of the month:

Thai Pumpkin Soup
The secret is in the stockSoup Stock: The secret for this recipe is most definitely in the stock.  Once you have mastered this stock, (which I might add is very easy to prepare and cook), you can utilise the stock to make many different soups. 

Make your friends and family a delicious bowel of soup utilising this stock recipe and you will start to earn the reputation as no less than a galloping gourmet chef. 

Ok here is what you will need:

Stock Ingredients:
1 whole chicken (organic or free range would be preferable)
1 bunch of celery
Celtic sea salt
Grated Ginger to taste
1 large clove of garlic crushed
4 litres filtered tap Water
2 large carrots
2 tablespoons Apple cider vinegar (such as Braggs organic apple cider vinegar)
1 large onion chopped
1 bunch of fresh flat leaf parsley chopped
1 heaped teaspoon Coconut oil (such as Nui organic coconut oil)

Thai Pumpkin Soup Ingredients:

2 Tbl Spoons Coconut Cream (Concentrate) (such as Tropical Traditions Coconut Cream Concentrate)
1 whole pumpkin see guidelines for cooking a pumpkin in ‘Food of the Month’ 
1 bunch fresh coriander chopped
a little coriander to garnish the soup
Chilli to taste 

Here is what you will need to do…
Place a large soup pot on the stove; add the coconut oil and the onion on a low heat until the onion is lightly browned.Take the fresh whole chicken & cut slits by the wings and legs so that all the goodness from the chicken is soaked up into the stock.  Place the whole chicken into the pot and pour the water over the chicken. Add the chopped carrot & celery and crushed garlic and vinegar, bring the stock to the boil and then reduce the temperature & cover the stock so that the stock can continue to slowly simmer (removing any scum that surfaces to the top of the pot whilst the stock is cooking). 

The stock will need at least 4-6 hours simmering (the longer that you leave the stock the richer and fuller the flavour for your soup.  Approximately 10 - 15 minutes before the stock is ready place the parsley in the stock pot. 

Carefully remove the chicken from the pot & place it in a serving dish.  Using a hand held blender, blend the soup so that all the vegetables are blended into a liquid stock.

Vegetarian Soup Stock:
As per the above recipe just omit the chicken

Thai Pumpkin Soup:
Place the pumpkin in the oven – see guidelines for for cooking a pumpkin in ‘Food of the Month’ until the pumpkin is soft to pierce with a fork.  When the pumpkin is cooked, scoop the pumpkin into the stock pot with the stock and lightly blend so that the pumpkin is mixed through the stock add the coconut concentrate & finely chopped chilli.  Put the stock on to simmer lightly so that the coconut concentrate, chilli & coconut can cook through into the stock let the stock simmer for at least 10 – 15 minutes and then serve your tasty Thai Pumpkin soup. Let us know what your thought of this recipe, did you enjoy it, and what did everyone else think about your delicious tasty new dish? Do you have a nourishing tasty wholesome recipe that you would like to share if so email it to: info@womens-health.com.au