Rainbow coloured pumpkin cabbage soup

This week I was caught by first a cold and then the flu. I was lucky to be over it in a couple of days. This soup definitely made my days more warming in those moments when I was chilled to the bone due to fluctuating temperatures inside my body.

The colourful veggies that go into this soup also brightened my mood. It is this range of colours that brings various nutrients to the foreground. For example the yellow of kurkuma helps to fight viruses, while the purple of the onion are full of the antioxidant quercitin, a strong anti-histamine.

Ingredients:

1/2 white cabbage – washed and grated in small pieces
1 small orange pumpkin – peeled and chopped in small pieces
1 piece of ginger – size of your thumb and grated
2 pieces of pressend garlic
1 piece of kurkuma – size of half a thumb and chopped in small pieces
1 tablespoon of ras el hanout spice
1 teaspoon of grey sea salt
1 liter of filtered water
Optional: gomasio (roasted sesame seeds) or croutons.

Instructions:

Warm some olive oil or butter in a big soup pan and let it melt. Add onion, garlic, and kurkuma and stir with the ras al hanout. After 2 minutes or so add the rest of the ingredients and bring to a boil. Once boiling, lower heat and let simmer for 15 minutes or until the pumpkin and cabbage are soft. Use a handblender to blend into a soup.

Enjoy with some gomasio or croutons.