The festivities are over, decorations have been taken down and it is back to routine as we get into 2014. In my case, this also means it is back to my alternate-day-soup regime.
When I started having soup every other day beginning of last December, I felt healthier and guilt-free about the excess over Christmas and New Year. And the best part was that I actually lost weight even though I was feasting and indulging.
I think this is a more practical, enjoyable and stress free approach to weight management (as opposed to over indulging and then going on crash or excessive diets to lose the pounds).
say hello to a filling and deliciously creamy soup
Today’s soup features pumpkin, cabbage and spinach. Pumpkin provides just the right body and a slightly sweet touch to counterbalance the otherwise “bland” taste of boiled spinach and cabbage.
The soup is surprisingly flavoursome and creamy. And of course, so low in calories!
250 Grams pumpkin
1 Cup cabbage
250 Grams spinach
1 Stock cube
1 Teaspoon allspice powder
Freshly ground black pepper to taste
Salt to taste
- First, we need to prep the vegetables. Wash and cube the pumpkin. Leave the skin on, it provides additional taste.
- Wash and roughly chop the cabbage.
- Wash the spinach. Retain stems if tender.
- In a large pot, put the pumpkin and cabbage.
- Add the stock cube, salt to taste and 2 cups of water.
- Bring to boil, lower heat, cover and simmer for 10 minutes.
- Open the lid and add the spinach.
- Cover and let this cook for 10 more minutes.
- Once the vegetables have cooled down, strain them retaining the cooking liquor.
- Put the strained vegetables in a food processor or a blender. You want to make a puree but try and leave whole some pieces of cabbage and pumpkin.
- In a soup pot, add the cooking liquor.
- To this, add the pureed vegetables, allspice powder and freshly ground black pepper.
- Heat it gently till bubbles start appearing on the surface.
- Switch off the burner and serve hot.
- I had used chicken stock cube. You can use vegetable if you prefer.
- If you don’t have allspice powder, blend some cinnamon, nutmeg and cloves and add a pinch of this mixture to the soup.
Here is how I had chopped the pumpkin and cabbage. You can see that I’d not peeled the pumpkin.
Adding spinach once the other two vegetables have partly cooked.
Cooked pumpkin, spinach and cabbage ready to be pureed.
End result: a delicious bowl of fat free pumpkin, cabbage and spinach Soup