If you start clean eating it can be really hard. Many products you will find in the supermarket contain added sugar. Additionally cooking fresh needs time and cooking can be stress for you. I will share my pumpkin-carrot-soup with you to show how easy it is to prepare and cook a healthy meal for four days.

I always double the recipe. With one of the half I cook a fresh soup, and the other half is stored in the freezer for the next time. If I have not enough time for fresh cooking, I can use the frozen vegetables. The quantity of the recipe is enough for 4 persons. As we are only 2 at home, it last for two days. That means I am preparing the vegetables one time, using half for fresh soup for two days and use the other frozen half later for a two days soup. Fresh and clean cooking can be so easy!

Ingredients for 4 persons:

• 1200 g butternut-pumpkin (alternative: hokkaido-pumpkin)
• 500 g carrots
• 10 g ginger
• 2 red onions
• 1,5 liter vegetable broth
• salt
• pepper
• oil

Instructions:

1. Half the pumpkin and remove the seeds. Peel and dice the butternut-pumpkin and the carrots.
2. Peel and chop the ginger and the onions.
3. Heat the oil in a pot and fry the onions and the ginger.
4. Add pumpkin, carrots and vegetable broth. Bring to a boil, reduce heat and simmer for approx. 20 minutes.
5. Blend with a stick blender to a smooth soup. If soup is too thick, add up to 1/4 liter of heat water until desired consistency is achieved. Season with salt and pepper and serve hot.