Hokkaido soup with grits and tomato
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ingredients
500 g hokkaido pumpkin 200 g cherry tomatoes 5 pcs large carrots 1 tbsp ginger juice or powder 2 cloves garlic 2 pcs bay leaves pcs salt pcs coconut fat
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Hockaido, tomato, carrot – the best soups are the simplest. Pumpkin and carrots, squash and lentils and pumpkin…I got hokkaido from my mom’s garden, we eat them roasted, cooked, raw in salad..with or without the skin. No compromise and any way we like them, the whole family likes them. This combination is just for me. Some people in my family can’t eat tomatoes, so I enjoy the combination with carrots alone with a friend. One serving left for “a rainy day” in the freezer. The heat from the tomatoes releases lycopene, while the carrots and pumpkin release beta-carotene (provitamin A). In fact, lycopene is also a kerotenoid protein, most of it is obtained from the special HLLS variety of tomato. In tomatoes it may be responsible for their red colour. Lycopene is the most powerful known antioxidant of plant origin. Like all antioxidants, it protects the body against the development of cancer. If you want to be healthier, these simple recipes may be the way to a tasty and quick meal for you.
1.
Fry sliced carrots in hot coconut fat. Add the ginger, stir and add the pumpkin (de-seeded, cut into smaller pieces including the skin). Heat through stirring, add salt and chopped tomatoes and pour in water so that only the vegetable mixture is covered, no more. Add the bay leaf and bring to the boil.
2.
Remove the greens, set aside behind a ladle and blend without the bay leaf until smooth and creamy, along with the garlic. If the mixture seems too thick, finish with the strained stock. Serve on a platter with pieces of leftover Vegetable Recipes, roasted pumpkin seeds, pumpkin oil, carrot oil, sun-dried tomatoes…indulge in whatever you like. If you have leftover broth, you can use it in risotto or your next soup.
