Winter warming, gut nourishing, Curry Pumpkin & Vegetable Soup

This delicious soup is ideal for winter days, adding different types of vegetables plus cannellini beans is nourishing for your gut. The beans also add more protein and fibre to keep you fuller for longer!

Ingredients

1/2 butternut pumpkin peeled and chopped

2 medium carrots peeled and chopped

1 medium sweet potato peeled and chopped

400g can of cannellini beans, drained and rinsed

4 cups of salt reduced vegetable stock

1 tbl extra virgin olive oil

1 brown onion diced

2 garlic gloves crushed

1 tsp grated ginger

1 tbl curry powder

Optional toppings for added protein and fibre

1 tbls seed mix

1 tbls Greek yoghurt

Method

In a large saucepan on medium heat add olive oil, onion, garlic and ginger, cook for 5 minutes until soft, then add curry powder and 2 tablespoons of water, cook for 2 minutes until fragrant. Then add pumpkin, sweet potato, carrots, and stock, water, bring to the boil with lid on and reduce to simmer for 30-40 minutes until soft. Add cannellini beans, cook for a further 5 minutes. Allow to cool slightly and blend all the ingredients, reheat and serve.

Add optional extras.

Serve with a piece of toasted wholegrain sourdough.