A lovely, nutrient-packed soup with added flavour and good fats from macadamia nuts.
This is an extract from 'Healing Foods: Cooking for Coeliacs, Crohn's, Colitis and IBS' by Sandra Ramacher.
Note: If not following the SCD diet, use low fat plain yoghurt as a garnish instead.
Heat the oil in a large skillet. Add the onion, macadamia nuts, ginger and garlic, and saute until lightly browned. Add the turmeric and stir. Add the apple and pumpkin. Stir for 2-3 minutes and then add the chicken stock.
Cover and cook for 20 minutes or until the pumpkin is quite soft. Pour all the ingredients into a food processor and blend until smooth and creamy. Serve with a large dollop of SCD yoghurt and whole or halved macadamia nuts. Add a little hot water if the soup is too thick.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 25 mins |
| Ready in: | 40 mins |
Suitable for: |
|
| Dinner, Lunch, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 1706 kj |
| Calories | 408 kcal |
| Fat | 30.5 g |
| Saturated Fat | 4.9 g |
| Total Carbohydrate | 23.2 g |
| Total Protein | 8.6 g |
| Fibre | 5.9 g |
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