CANCER FIGHTING SPICY PEANUT AND PUMPKIN SOUP
Warming both inside and out, this deliciously filling soup is packed with spices and nutrients!
I always make sure to use Pic's Peanut Butter
as it uses
hi-oleic peanuts, which are
full of oleic acid, a monounsaturated fat with similar health benefits to olive oil. It reduces LDL (bad cholesterol), while boosting the levels of HDL (good cholesterol).
It also perfectly complements the sweet taste of pumpkin. Pumpkin is similarly nutritious and full of betacarotene, which converts into Vitamin A in our bodies. This works as a powerful antioxidant, warding off free radicals which damage DNA and thereby preventing cancer.
The chillies and spices also have cancer fighting qualities as Capsaicin ( gives chillies its heat and attacks the mitochondria of cancer cells, causing programmed cell death and keeping cancer in check.
INGREDIENTS (Serves 4)
1 large onion, finely diced
750g pumpkin or butternut squash, peeled and diced
1 tbsp olive oil
1 red chilli, deseeded and finely diced
2 cloves of garlic, crushed
1 tsp ground cumin
1 litre vegetable stock – homemade or using low salt stock powder
Juice of 1 lime
75g Pic's peanut butter (salt-free)
2 tbsp peanut oil to garnish
1. Heat the olive oil in a large pan on a medium heat and sauté the onions for
five minutes until softened but not browned.
2. Add the garlic, chilli and cumin and fry for a further two minutes.
3. Add in the pumpkin or squash and stock and bring to the boil.
4. Simmer for 20 minutes or until pumpkin is tender.
5. Add the peanut butter and season well before blending with a stick
6. Season again and serve with coriander leaf garnish, squeeze of lime and
drizzle of peanut oil.
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