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Pumkin-Carrot-Kale Soup
Pumkin-Carrot-Kale Soup

Before you jump to Pumkin-Carrot-Kale Soup recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with The Right Foods.

You already are aware of how essential it is to have a fit and healthy heart. After all, if your heart is unhealthy then the rest of you isn’t going to be healthy too. You already know that if you want your heart to be healthy, you should adopt a good and healthy lifestyle and work out on a regular basis. Are you aware, though, that some specific foods are terrific for making your heart be healthier? Go on reading to discover which foods are great for your heart.

Beans, would you believe it, are actually good for the health of your heart. The after effects of eating beans may not have a pleasant smell, but they’re good for the inside of your body. It doesn’t mean, however, that merely consuming beans will undo the harmful effects of consuming unhealthy foods or make your heart better by magic. What this means is that substituting in edamame or pinto beans for the chicken on your fresh salad or consuming a veggie burger in place of the hamburger is what you need to do. The good news is that beans are tasty–good enough that you might not miss consuming meat.

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We hope you got insight from reading it, now let’s go back to pumkin-carrot-kale soup recipe. To cook pumkin-carrot-kale soup you only need 16 ingredients and 5 steps. Here is how you do that.

The ingredients needed to make Pumkin-Carrot-Kale Soup:
  1. Get Pumpkin Palm - size chunk cut into cubes
  2. Prepare 2 Carrots , - cut into cubes
  3. Prepare 1 small bunch Kale - finely chopped ,
  4. Get 1 Onion - medium size , finely chopped
  5. Use 1 cup Masoor Dal -
  6. Provide 1 Green chilli , - slit length wise
  7. Use 3 - 4 cloves Garlic -  finely chopped ,
  8. Provide 1 inch Ginger -  grated
  9. You need 1 Bay leaf -
  10. Provide pinch Turmeric powder - a
  11. Prepare 2 tsps Coriander powder -
  12. Provide 1/2 tsp Cumin powder -
  13. Use 1/2 tsp Pepper -
  14. Get to taste Salt
  15. Prepare 1 tbsp Olive Oil -
  16. Take 1 cup Milk
Steps to make Pumkin-Carrot-Kale Soup:
  1. Pressure cook the pumpkin, carrots, green chilli and dal together, with the pinch of turmeric powder, for 3 whistles. When cool, mash it gently with your hands, or with the bottom of the ladle. You could use a blender if you want it in a puréed consistency.
  2. Heat the cooking pot/pan. Add in the olive oil. Once the oil starts smoking, turn the flame to low. Add the garlic, and sauté it till it get slightly burnt. Now add the bay leaf, followed by the onions. Turn the flame to medium now, and once the onions turn soft, add the celery and ginger. Add the cumin and coriander powders and sauté it lightly.
  3. Add the kale leaves. Kale requires a higher cook time than regular spinach. Once the content has reduced to about one-fourth, add some water to just drown the mass, and cook covered for about 10 minutes.
  4. Add the pressure cooked pumpkin and carrot. Add salt and add equal amount of water. Cover and cook in low to medium flame for another 15 minutes.
  5. Remove the bay leaf from the soup. Add pepper powder and the milk and leave the pot on flame till it bubbles. Turn off the heat. Garnish with coriander leaves.

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