In my journey to a healthier me, I have learnt to find alternatives to transform old habits into better ones.
I thought about comfort food last week as I was walking to uni in the rain and wind. When I arrived there I bought a hot chocolate. And I actually found it too sweet. Don’t get me wrong, it went down quite well, but had I made it myself, I wouldn’t have put that much sugar. It’s funny how you can get used to eating certain types of food and how your palate adjusts with changes. Some changes that we force ourselves to make, like swapping white bread for wholegrain, or giving up sugar in tea, for example, can seem hard at first but our taste buds really do readjust. Especially to sweetness I find. I’m sure it’s true for salt too.
Anyway, today I’m making a pumpkin soup, all because of that walk in the rain that made me want comfort food. Something with a nice colour, thick texture and good taste.
I thought about what veggies would go well together and decided for: pumpkin, parsnip, carrot, leek and onion. Very seasonal, and for a bit of a kick, I will add turmeric and chili pepper. And of course a bit of black pepper and salt. I will serve it either on its own, or with a bit of creme fraiche and grated cheddar / gruyère, or chorizo slices. For the exact recipe, scroll down to the bottom of the page :-)
Now for those interested, here is the nutritional content of each ingredient (per 100g):
(source: wikipedia, sorry haven’t got time for deeper research today)
Pumpkin: 26 kcal, pretty much 0g fat, 0g protein, carbohydrate 6g (2.8g sugar), sodium 1mg, potassium 340mg and 170% of your daily needs in vitamin A (remember to eat your vitamin A with fat as it is a fat soluble vitamin).
Parsnip: 75 kcal, pretty much 0g fat, 1.2g protein, potassium 375mg, sodium 10mg, carbohydrate 18g (4.8g sugar), calcium 3% of your daily needs, vitamin C 28%, however that will be lost in cooking because vitamin C is very sensitive to heat.
Carrot: 42 kcal, 0g fat, 0g protein, potassium 320mg, sodium 69mg, carbohydrate 10g (4.7g sugar), vitamin A 334% of your daily needs (great news!) and no need to mention vit C now we know it’s going to be lost in cooking.
Leek: 61 kcal, 0g fat, protein 1.5g, potassium 180mg, sodium 20mg, carbohydrate 14g (3.9g sugar), vitamin A 33% of your daily needs, vitamin B6 10% of your daily needs, iron 11% of your daily needs, magnesium 7% of your daily needs.
Onion: Antioxidant (so is vit A by the way), 40 kcal, 0g fat, 1.1g protein, potassium 146mg, sodium 4mg, carbohydrate 9g (4,2g sugar)
Turmeric: said to have anti cancer properties and improve the mood :-)
Chili pepper: well, you’ll find over the internet all sorts of health related reasons to eat chili peppers but I haven’t got time to do all the research so I’ll let you do it yourself if you’re dying to know.
Note that potassium contributes to lowering the risks of cardiovascular disease such as high blood pressure. And this recipe is full of it! Yey! Chemically speaking, it’s very similar to sodium (the salt we most commonly use) so this soup might not need much added salt, especially if you add cheese to it too, taste before adding any! (source: World Health Organisation)
- 2 small to medium size pumpkins
- 3 large parsnips
- 3 carrots
- 2 leeks
- 2 onions
- 1 tsp turmeric powder (or more)
- 1 tsp chil powder (or more)
- salt and pepper to taste
You know me, I don’t like to complicate things. Just peel and de seed the pumpkin (that’s hard work but worth it). Peel the onions. Wash and chop all vegetables and throw in large pan with a pint of water or 2. Cook until soft. If you would like a thick texture, remove some of the cooking water (you can drink it, it’s yummy!). Finally, blend all, taste and then add the spices and salt and pepper.