I've called this sunset soup because of the colours in it's vegetables. Pumpkin, sweet potato, red capsicum and carrot remind me of the hues in a good sunset.
I've done it before and don't know why, for the life of me I don't go back to it instead of taking the path of calorie counting, when it leaves me starving and not able to stick to it.
Basically the diet sees that carbs(starches) are not mixed with proteins(meat, cheese). I am having one protein meal, one carb meal and a neutral meal(mostly veggies or salad) a day.
I had this for lunch as my neutral meal.
3 cups cubed pumpkin
1 chopped red capsicum
1 chopped red onion
1 sliced carrot
1 cup cubed sweet potato
5 cups water or stock
1 garlic clove, roughly chopped
handful of parsley
Place all but the garlic and parsley in a large saucepan and bring to the boil. Simmer rapidly for 15 minutes, or until the vegetables are soft.
Add garlic and parsley and process until smooth.
|Garnished with cream, sunflower seeds and pepitas(pumpkin seeds)|
|Lunch yesterday, with cream, pea shoots and chilli oil|
How's the weather where you are? It's getting mighty cold down South. Perfect for hot soup :)