- YIELD: 4 Servings
- PREP: 10 mins
- COOK: 15 mins
- READY IN: 25 mins
Ingredients
- 1 tsp coconut oil
- 1 Large Onion Diced
- 1 leek sliced thinly
- 6 cups water
- 4 cups Butternut Pumpkin cubed
- 1 can BPA free butter beans rinsed and drained
- 3 tomatoes roughly chopped
- 2 cloves garlic Minced
- 1 tsp ground turmeric
- 1 Small Chilli sliced finely
- 1 cup Fresh Parsley
- 2 cups Baby Spinach roughly chopped
Instructions
- Heat coconut oil in a large pot, and sauté onion and leek until soft
- Add water, pumpkin and butter beans, and bring to a gentle boil
- Drop to a simmer and add tomatoes, turmeric, garlic and chilli, continuing to cook for another 15 minutes or until pumpkin is soft
- Add parsley and spinach and cook for a further few minutes
- Serve with freshly cracked pepper and a pinch of salt to taste
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