Soup and rolls – no grains, no gluten, low carb, healthy fat and lots of lovely veggies. Perfect for lunch, especially this weekend in Auckland with the temperature dipping to -1C. But first up I must admit to two things!
The soup is just a different version of my other post. But, to be fair I have added a leek and ginger and changed the stock. So I say it’s a new recipe!
And the cheese rolls; well no credit to me for the original recipe, but to the awesome folks from What the Fat (incidentally, this is a book you must buy, their Rocky Road Slice is to die for!). I have changed out the Psyllium Husks – for Chia Seeds and divided the mix into muffin pans then topped with a coating of cheese.
Anyway this is what it looks like on a fancy plate. So let’s just get going.
Soup Cheesy Rolls Cheesy Rolls were adapted from the recipe Low Carb Bread in What the Fat paleowithcream.com
Pumpkin, Leek and Ginger Soup with Cheese Rolls
1 large leek, washed and sliced
1 medium sized crown pumpkin or a large buttercup pumpkin, sliced and de-seeded
3 tbsp thinly sliced fresh ginger
3 tbsp duck-fat, coconut fat or ghee for roasting
5 cups of chicken broth or chicken stock
3 bay leaves
1 tbsp curry powder (depending on preferred level spice you can use less or more)
Sour cream – about 1 tbsp per serving
Flat leaf parsley, chopped – a good sprinkle for each bowl
Salt and pepper
Makes 6 muffin sized rolls
3/4 cup Almond Meal/Flour
2 tbsp Chai Seeds (Psyllium husks will give you a slightly lower carb roll)
1 tsp Baking Powder
1/2 tsp salt
2 tbsp olive oil
1/4 cup sour cream
1/2 cup grated parmesan cheese (or cheddar) for the topping
Cheesy Rolls were adapted from the recipe Low Carb Bread in What the Fat