2 Warming Fall Soups: Low Carb Broccoli Soup + Pumpkin Soup with Ginger

Is there anything more comforting than a bowl of fresh soup on a cold fall day?

Today I treat you to two of my favorite fall soups in the Philips Soupmaker: Warming Pumpkin Soup with Ginger and Low Carb Broccoli Soup, both vegan and super nutritious & delicious.

Before I discovered the Soupmaker I used to make a big batch of soup on the stove once a week and freeze different serving sizes, but now I make fresh soup every other day :)

It’s really easy, all you need to do is roughly chop your vegetables and add them to the Soupmaker together with your spices and water or stock, that’s it! The clean-up is very easy too since you don’t need a cooking pot ánd a mixer.

The soup is ready in less than 20 minutes and you can store it in the fridge for up to 4 days.

I love all kinds of vegetable soup, especially the ones that are creamy and rich (like the green pea soup my mom used to make when we were little, it was so thick that it could almost hold a spoon upright :)).

Which soup are you excited to try? The pumpkin soup with ginger is very filling thanks to the coconut milk, whereas the broccoli soup is a lot lighter.

Enjoy!
x Julie

2 Warming Fall Soups: Pumpkin Soup with Ginger + Low Carb Broccoli Soup (Vegan)

DIRECTIONS:

Warming pumpkin soup with ginger (carb-up, very filling)

1. Peel the pumpkin, remove the seeds with a spoon and cut into rough cubes.
2. Cut the celery and peeled shallot into small chunks. Add the vegetables to the Soupmaker together with a knob of fresh ginger (finely chopped or grated if desired).
3. Pour in the coconut milk and fill the Soupmaker with water until it’s filled to the ‘Maximum’ indication inside the jug.
4. Add sea salt and/or vegetable stock powder to taste. You could also replace the water with fresh vegetable stock.
5. Plug in the Soupmaker (it will automatically switch on) and press the program selection button (yellow button on the left) once so the red light indicates the first program for ‘pureed soup’. Press the start/stop button to start the cooking process.
6. When the program has finished, the Soupmaker will beep and the light will blink.
7. Lift the motor unit off the jug by its handgrip. Add the turmeric powder, close the jug again and press the selection button (yellow button on the left) 6 times to select the ‘manual blending’ icon. Press and hold the start/stop button for about 10 seconds to mix the turmeric with the soup. To stop blending, simply release the button.
8. Pour the soup into bowls and garnish with vegan coconut yogurt or coconut cream, fresh cilantro, crushed pink peppercorns and pumpkin seeds.

Low carb broccoli soup (low carb, light)

1. Cut the celery, zucchini and broccoli into small chunks. Peel the broccoli stem and cut into chunks as well.
2. Add water until the jug is filled to the ‘Maximum’ indication inside.
3. Add sea salt and/or vegetable stock powder to taste. You could also add fresh oregano or thyme leaves (discard the stalks).
4. Plug in the Soupmaker (it will automatically switch on) and press the program selection button (yellow button on the left) once so the red light indicates the first program for ‘pureed soup’. Press the start/stop button to start the cooking process.
5. When the program has finished, the Soupmaker will beep and the light will blink.
6. Lift the motor unit off the jug by its handgrip. Add the olive or MCT oil, close the jug again and press the selection button (yellow button on the left) 6 times to select the ‘manual blending’ icon. Press and hold the start/stop button for about 15 seconds to mix the olive oil with the soup. To stop blending, simply release the button.
7. Pour the soup into bowls and garnish with fresh parsley, black pepper, olive oil and nigella seeds.
8. This soup goes really well with the rosemary chia seed crackers from our Keto Made Easy eBook bundle.

JULIE’S TIPS & TRICKS:

• You could also add a handful of raw spinach or endive to the broccoli soup right before mixing in the olive oil.
• I used Amaizin full-fat coconut milk from my local organic shop. Make sure your vegetable stock powder is sugar and yeast free too.

Do you have a favorite vegetable combo or fall soup that you love? Let me know by leaving a comment down below.

Nutritional value pumpkin soup (per serving, without toppings)
Carbohydrates 24.7 g, Protein 5.8 g, Fats 21 g, Calories 333 kcal

Nutritional value broccoli soup (per serving, without toppings)
Carbohydrates 2.8 g, Protein 1.8 g, Fats 3.7 g, Calories 53.8 kcal