Alkaline Pumpkin-Coconut Soup

Not only should you be drinking alkaline ionized water to maintain a healthy, alkaline body, but you should also try to eat a greater percentage of alkaline foods. Today I’m sharing a delicious recipe for you.  It is really yummy and very appropriate to autumn.

Pumpkin is very alkaline and potatoes are, too. Pumpkins are also rich in potassium, magnesium, zinc, iron and fiber, as well as beta-carotene, which is a powerful antioxidant!

Ingredients:

2-lb pumpkin

6 cups of water (preferably alkaline ionized water)

1 cup of coconut milk (low- or full-fat)

5 oz of potatoes

2 large onions

3 oz of leeks

1 handful of fresh parsley

1 pinch of nutmeg

1 pinch of cayenne pepper

1 tsp of sea salt

4 tbsp of cold-pressed extra virgin olive oil

Directions:

Chop up pumpkin, potatoes, onions and leeks into small pieces.

Heat the olive oil in a big pot and sauté the onion for several minutes until translucent.

Add water, pumpkin, potatoes and leeks to the pot with the onions and oil. Boil until very tender.

Add coconut milk and, using an immersion blender, blend until smooth and creamy.

Season with salt and cayenne pepper and then add the parsley. Enjoy!

I will be sharing alkaline recipes more often for you to try. When you try it, snap a picture and share it along with your comment either on here or on my Facebook page. I would love to know how it turns out!   

(Recipe courtesy of Balance pH Diet)