Immune Boosting Pumpkin, Barley & Spinach Soup

What you need:

• sm/ md pumpkin
• 1 cup pot barley
• 1 small onion
• 2 cloves garlic
• 2 cups spinach
• handful cilantro (optional - but i highly recommend adding)
• 1-2 tbsp evoo
• salt (to your liking)
• 4-6 cups of water
• chilli flakes

Method:

  • Start by oven roasted your pumpkin at 410 for 30-40 mins (time may vary)
  • Next, chop your onion and mince your garlic
  • To a soup pot over low-med heat, add evoo and onions and cook until translucent
  • Add your garlic and cook for 2 more mins or until fragrant
  • Add 4 cups of water & season w/ salt (& pepper if you like pepper; I don’t add it because I’m not a fan)
  • Remove pumpkin once cooked through - wait to cool, remove skin & break into smaller pieces
  • Add to pot and continue breaking down
  • Add rest of water
  • Bring to a boil and add spinach and cilantro
  • Reduce heat and allow to cook for 15 mins
  • Taste to ensure it’s to your liking, serve and stop with cilantro and chilli flakes for a little added spice (which makes this even better) and enjoy!
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