MOROCCAN PUMPKIN SOUP

WF  DF  GF  SF  VEG  VG    Serves 3

Immerse yourself in the magic of Morocco with this delightful bowl of delectability. A melting pot of nurturing spices, this exotic vegetarian feast will quell your hunger and ignite your senses.

2 tablespoons cold-pressed extra virgin olive oil

1 brown onion, chopped

2 garlic cloves, finely chopped

500 g (1 lb 2 oz) butternut pumpkin (squash), diced

400 g (14 oz) tin chickpeas

1 litre (35 fl oz/4 cups) vegetable stock

7 drops stevia liquid

juice and zest of 1 lemon

½ teaspoon ground cinnamon

¼ teaspoon ginger

¼ teaspoon turmeric

¼ teaspoon nutmeg

Celtic sea salt and freshly ground black pepper

¼ cup coriander (cilantro) leaves, chopped

Add the olive oil to a large saucepan over medium–low heat and sauté the onion and garlic for 3–5 minutes, until soft and translucent. Add the pumpkin, chickpeas, stock, stevia, lemon juice and zest, spices and salt and pepper and simmer, partially covered, for 20 minutes, or until the pumpkin is tender.

To serve, ladle into bowls and top with the chopped coriander.

Supercharged Tip

This soup can be blended in a food processor for a smoother result.