Serves: 4
Prep time: 10 mins
Cook time: 25 mins
Ingredients:
- 800g pumpkin, peeled and chopped
- 1 large carrot, chopped
- 3 cups bone broth
- Small handful of parsley, chopped
- Sea salt, to taste
- ¼ cup roasted almonds, chopped
Method:
Place the pumpkin, carrot, and bone broth in a large saucepan. Bring to the boil, reduce the heat, and simmer for 20 minutes or until the vegetables are tender. Add the parsley, then blend the soup until smooth. Season with sea salt.
Serve hot, sprinkled with chopped smoked almonds.
About
Zoe Bingley-Pullin
Zoe Bingley-Pullin is a nutritionist, mother, chef and founder of Nutritional Edge, a nutritional consultancy company based in Sydney. She is passionate about food and has a self acclaimed love affair with food. Her passion for food has empowered her to help many people embrace the benefits of food through education. By improving people’s knowledge and understanding of food, she believes they’re able to create and sustain a healthier and more delicious life and their very own love affair with food.
