Pumpkin, Tomato, Potato, Carrot and Chestnut Soup

Why people make this soup

Pumpkin, tomato and carrot are all rich in pectin, which Nourilo has long pointed to as helpful for carrying off heavy metals and other unwanted substances and for looking after the gut — so eaten regularly they are traditionally associated, indirectly, with a brighter, more even complexion. On a hot day when heavy meat dishes feel like too much, this pectin- and antioxidant-rich vegetarian soup makes a tasty, nourishing pot.

Method

1. Wash all ingredients. Peel the pumpkin, carrot and potato and cut into chunks. Pit the red dates and shell the chestnuts.
2. Add all ingredients to 2.4 L of water and simmer for about 1.5 hours, reducing to 1.2 L.
3. Eat the soup together with the ingredients.

Nourilo’s Tips

Naturally sweet and tasty, fine for the whole family. Beyond supporting clear skin, it is traditionally considered good for the eyes and for anyone prone to habitual constipation.