Following on from our recent series of body re-composition interviews, we asked a few of our budding CrossFit Chef’s for a few of their favorite recipes. The idea behind this series is to show you all that you can eat healthily and that it doesn’t have to be boring/tasteless or overly time consuming. If you like this or any of the recipes please let us know by posting a comment and or clicking the Facebook ‘like’ button below the post.
Our first submission comes from Tiff Nissen.
Roast Pumpkin + Carrot Soup with Green Goddess Pesto
Introduction: I’ve made a big pot of this every Sunday since the weather has chilled off and love it. If having dairy, I fry some haloumi fingers to serve with it rather than bread. Or, for something else to dip in it I go asparagus spears wrapped in prosciutto and grilled on the BBQ. The pesto with the pumpkin seeds is great, and cheaper than a lot of nuts – good if you had a nut allergy too.
Ingredients:
– 1 kg Jap pumpkin
– 500 g carrots
– 2 tablespoons olive oil
– Good pinch of sea salt and black pepper to taste
– ½ teaspoon ground cinnamon
– 1 litre water or vegetable stock
– 1 teaspoon fresh grated ginger (optional)
Method:
Preheat your oven to 200 C.
Peel and chop pumpkin into small chunks and place onto a lined baking tray.
Wash carrots and chop roughly with the skin. Place onto a seperate lined baking tray.
Drizzle the olive oil between the 2 trays.
Season each tray with sea salt, pepper and a little cinnamon.
Mix the oil and seasoning with your fingers through the vegetables.
Roast for 40 – 45 minutes or until vegetables are cooked through and caramalized.
Combine pumpkin and carrot into a high performance blender like a Thermomix.
Add 3 cups of water and ginger if using.
Blend until smooth.
Add another cup of water to adjust consistency.
Serve hot soup with your choice of serving suggestions and feel the nourishment.
Enjoy. Serves 6
Serving suggestions:
Top with green goddess pesto before serving.
Side serve of grilled haloumi will beat bread hands down!!
Serve drizzled with coconut cream or a dollop of organic natural yoghurt for a creamier version.
