This is my grandmothers recipe, she would be incredibly proud to see this here & to know it is warming so many bellies around the world. I have fond memories as a child dipping bread into soup and slurping every last drop from my bowl on a cold winters day, food that really nourished the body & soul.
2 tablespoon extra virgin olive oil
1 brown onion, chopped
1 leek, chopped
2 stalks celery chopped
3 carrots, chopped with the skin
1/2 butternut pumpkin, cut into small chunks
4 sprigs thyme
8 ripe roma tomatoes, chopped
4 cups chicken or beef broth/stock
3 tablespoons chopped flat leaf parsley
Sea salt and a little pepper to taste
Sauté onion and leek in olive oil in a large pot until softened for 4 minutes.
Add pumpkin celery, carrot, thyme, tomato and stock.
Bring the soup to the boil.
Reduce the heat to low and simmer gently for 20 minutes or until vegetables are tender.
Season with salt and pepper.
Use a stick blender to puree
Turn off the heat and fold through the parsley.
Serve with cheesy sourdough.
See this weeks Holistic Health Tips on the wonderful benefits of including bone broth.