Bone broth has become increasingly popular lately for its wonderful health benefits.

It’s super high in collagen, making it excellent for healing the gut, strengthening skin and nails and protecting the joints. It’s also great for detoxification, boosting the immune system and firing up the metabolism.

The only DOWNSIDE of drinking bone broth is it tastes like 3 week old sweaty feet!! Seriously, the first time I tried to drink a cup of the stuff expecting a salty kind of ‘stock’ flavour I nearly puked. I’m pretty good at eating or drinking things that don’t taste great ‘just because they’re good for me’ but I couldn’t stomach the broth. So I thought to myself; there’s GOT to be a way I can hide this in my food so I can reap all it’s amazing healing benefits without noticing the ghastly taste??

Introducing…. My pumpkin and chickpea soup with hidden bone broth!

Ingredients:

  • Half a large butternut pumpkin
  • 1 brown onion
  • 2 cloves garlic
  • 1 can chickpeas
  • Bone Broth Powder or Liquid; whichever you prefer (I used NutraOrganics Chicken Bone Broth Powder in Garden Herb Flavour)
  • Stock powder (optional; you can split this with bone broth 50/50 if you want to or just use pure bone broth)
  • Mingle ‘Sahara’ seasoning or other seasoning of choice to add flavour to your soup
  • 1 tbsp organic butter
    MCT oil or coconut oil
  • Coriander or other fresh herbs to serve

Method:

  1. Cut the butternut pumpkin into pieces of similar size, removing the skin and seeds. Lightly wipe with some MCT or coconut oil and bake in the oven at 220 fan forced for approximately 40 minutes or until the pumpkin is soft.
  2. Rinse the chickpeas thoroughly and spread evenly on a tin lined with baking paper. Sprinkle with some MCT oil and seasoning of choice to add flavour. I used the Mingle Sahara seasoning which is really clean, fructose free and adds a Moroccan style taste which was perfect for this soup combo! Bake in the oven with the pumpkin for approximately 25-35 minutes or until the chickpeas are golden brown and crispy.
  3. While the pumpkin and chickpeas are cooking, chop your onion slicing into medium size pieces. Heat in a deep saucepan with 1tbsp organic butter until the onions start to caramelise. Once onion is nearly cooked add the cloves of garlic and continue to heat until brown.
  4. If you’re using powder bone broth, make 500ml of broth according to packet instructions. As mentioned you may choose to use some stock powder as well if you’re worried about the bone broth flavour. Add to the saucepan and heat lightly for 1 minute. Remove the onions/ broth mix from heat and set aside.
  5. Once all ingredients are prepared set them aside to cool. Leave half the chickpeas aside for a soup topper if desired.
  6. Once they have cooled down you can add them to your thermomix or blender and start to blend! Blend on medium speed until all ingredients are combined (approximately 1 minute). Check the consistency and if you would prefer a thinner soup you can add more bone broth until you get the consistency you like. Blend again for a further 2 minutes to ensure all ingredients are blended smoothly.
  7. Heat and serve, topping with some of the leftover chickpeas, coriander, salt and pepper! You could even mix through some low fat coconut milk if you want to make the soup creamier.

Bon appetit and happy gut healing!

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