PUMPKIN AND CARROT SOUP
Ingredients:
- 1 teaspoon extra virgin olive oil (7g)
- 125g pumpkin
- 125g carrot
- 50g apple
- 50g onion
- 300ml water
- 1 teaspoon curry powder
- 1 teaspoon flax seed
- 50g low-fat Greek yogurt
- 1/2 teaspoon lemon juice
- Salt and pepper to taste
Instructions:
- Chop the pumpkin and carrots into rough cubes.
- Dice the onion.
- Add the oil to a large pot and put it on medium heat.
- Add the chopped veg and fry gently for five minutes, stirring occasionally.
- Chop the apple.
- To the pumpkin, add curry powder, apple, and water. Cook for another 10 minutes.
- Finally, add the yogurt and give it a good stir.
- Use a masher or a hand blender to give the soup a quick pulse. To finish off the soup, add a pinch of salt and pepper and lemon juice.
- As you serve the soup, top the soup with some flax seeds and serve.
Nutrition Facts:
- Calories: 254.4 Cal
- Protein: 9.3g
- Carbs: 35.8g
- Fat: 10.2g
