We recently teamed up with TV food presenter Heba Naeem to launch #925FoodBreak, offering our readers weekly exclusive healthy and quick recipes to prepare for work.
Via Heba Naeem
Naeem’s love for food began at a very young age in her Mother’s kitchen in Alexandria, Egypt. Today as a mother of two, she continues her passion for all things food and is a chef/TV presenter on Al Qahera Al Youm. She is an accomplished food photographer, food stylist and content creator. Naeem enjoys simplifying tried and trusted recipes giving them her own twist and breaking them down in an engaging way enabling everyone to enjoy smart, tasty and healthy food.
Our first recipe this week is a heartwarming roasted pumpkin and carrot turmeric soup, perfect for cozy winter days at the office.
INGREDIENTS
SOUP
- 1 large onion skin removed and diced
- 2 cloves garlic skin removed and smashed
- 2 tbsp ground turmeric or use fresh turmeric root if available
- 1 tsp ground curry powder of your choice
- 2 cups fresh pumpkin remove skin and dice medium chunks
- 2 large carrots washed, ends removed, peeled if not organic, diced
- 600 mls vegetable stock use 1 stock cube
- pinch ground black pepper
- pinch sea salt optional
TOPPING
- pine nut
- 1 sprig fresh rosemary
- pinch ground black pepper
- pinch sea salt
INSTRUCTIONS
SOUP
- Pre-heat oven on 200c.
- On a baking sheet lay pumpkin chunks, carrots, crushed garlic and sprinkle curry powder on. Drizzle with some olive oil, mix well and roast for 15 minutes.
- Add the onion to a pan with a drop of oil and fry gently for a few minutes to soften.
- Add the roasted veggies and the stock. Stir and place a lid on the pan.
- Bring to the boil then turn down the heat and allow to simmer for 15-20 minutes or until the vegetables soften.
TOPPING
- Chop all the topping ingredients
- Pour the soup into the bowls and sprinkle the pine nuts and fresh rosemary on top before serving.
Via DELICIATOGRAPHY
For more recipes to make for work, click here to be redirected to Naeem’s food blog, Deliciatography!
