From Gwinganna Resort's Kitchen

• 500g pumpkin, chopped                 
• 1 medium sweet potato, chopped
• 1 large onion, diced
• 2.5 litres vegetable stock (see recipe below)
• 2 cloves garlic, chopped
• 1 knob ginger, chopped
• sea salt & pepper
• pinch nutmeg
• 1 tbsp curry powder
• ½ cup (50g) each carrot, zucchini, parsnip & celery, shredded
• ½ cup (50g) bean sprouts
• 4 kaffir lime leaves
• ¼ bunch coriander chopped

Sauté pumpkin, sweet potato, onion and garlic with a little vegetable stock. Add spices, rest of stock and simmer for 30-40 minutes. Purée soup in a blender and check seasoning. Add the shredded vegetables just before serving and sprinkle with chopped coriander.

To make vegetable stock: combine trimmings including pumpkin skins, sweetcorn cobs, carrots, onions and celery (no leaves, they make the stock bitter) with 3 litres of filtered water. Add a bayleaf or two, some peppercorns and a pinch of sea salt and boil for about 30 minutes. Strain.

Serves 8

Nutrition Info : A good source of beta-carotene, this delicious warming soup is great for your immune system. Coriander is known to have heavy metal chelating properties too!

BodyTech members receive 15% off their stay in the Orchard Suites for 2012.

http://gwinganna.com/