Orange lunch soup — Meal
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Macros (per serving)

Fat

26%

(7 g)

Protein

15%

(9 g)

Carbs

59%

(33 g)

27 g Net,

7 g Fiber

236 Calories (per serving)

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Soups

Fast Recipes

Orange lunch soup

Ingredients

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Coconut oil

1 Tbsp

Onion

1 piece

Mushrooms

250 g

Pumpkin

400 g

Carrot

200 g

Celery

2 stalks

Dried sage

1 Tbsp

Cumin Ground

12 tsp

Chicken stock

500 ml

Black pepper

to taste

Celtic sea salt

to taste

Instructions

Difficulty

Easy

Prep time

10 min

Cook time

15 min

1

Cut the onion in half rings, slice the mushrooms and dice the pumpkin.

2

Cut the carrot and celery into slices.

3

Heat the coconut oil in a stockpot and fry the onion gently.

4

Add the mushrooms and fry them until a large part of the moisture that has come out has evaporated.

5

Mix the pumpkin, carrot, celery, sage and cumin seeds in the dish and fry it for 3-4 minutes.

6

Pour the stock into the pan and bring to the boil.

7

Let the soup boil gently for 10 minutes, then mash it using an immersion blender.

8

If necessary, season the soup with some salt and pepper.

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Details

Allergens

Celery

Diet

Paleo

Course

Lunch, Side dish, Appetizer

Cooking equipment

Blender

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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