Ingredients:

  • 1 large brown onion, halved
  • 2 cloves garlic, peeled
  • 60g butter (substitute oil for dairy free)
  • 400g butternut pumpkin, chopped
  • 100g sweet potato, chopped
  • 2 large carrots, chopped
  • 500g chicken bone broth
  • Salt and pepper to taste
  • 1/2 cup cream (omit for dairy-free)
  • Sour cream and chives to serve (optional – omit cream for dairy free)

Method:

  1. Place onion and garlic in bowl. Chop for 5 seconds on speed 7. Scrape bowl and chop for another 5 seconds on speed 7.
  2. Add 60g butter and sauté for 3 minutes at 100C on speed 1.
  3. Add veggies.
  4. Chop for 15 secs on speed 7.
  5. And broth and cook for 10 minutes at 100C on speed 1.
  6. Stir, taste and adjust seasoning if necessary.
  7. Cook for a further 10 minutes at 100C on speed 1.
  8. Add cream and blend for 20 seconds slowly increasing from speed 1 to speed 9.
  9. Pour into serving bowls and top with a dollop of sour cream (or more cream!) and a sprinkling of chives.
  10. We love ours with some toasted 90 Second Bread (gluten/grain free) as pictured below.

Options:

  • Use coconut cream instead of cream and oil instead of butter for dairy free
  • Add grated cheese when serving
  • I used frozen homemade bone broth ice cubes – very easy!

This contains 16g of net carbs per serve, so please take this into account when you consider your daily macros.

 

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