This hearty pumpkin soup is rich in beta-carotene, which is needed for good eyesight and healthyimmune function. Top with some yoghurt to give this soup an added probiotic boost.
1 small leek or onion, finely slice
1 clove garlic, crushed
1/2 butternut pumpkin
3 cups salt-reduced vegetable stock
2 tablespoons Greek yoghurt
1 tablespoon chopped fresh parsley
Lightly spray a saucepan with olive oil then place overa medium heat. Add leek and garlic, cook until tender.
Add vegetable stock and bring to boil. Add pumpkinand simmer on low heat until pumpkin is soft andwell cooked.
Blend soup until a smooth consistency.
Serve with a spoonful of Greek yoghurt stirred throughthe top and sprinkle with fresh parsley.