Halloween is nearly upon us and although the temptation may be to have lots of ‘treats’, scary can be healthy too!
Here we have a soup which is full of carotenoids, bursting with beta-carotene from pumpkins and lycopene from tomatoes.
Here are some cool facts!
1. Lycopene is found in many forms
Your body works many wonders, but it can’t produce Lycopene by itself. Instead, it must be introduced to your body from foods and/or supplements. Since it is a pigment, it can be found in a select number of fruits and veggies like tomatoes, watermelon, pink grapefruit, guavas and papayas. The best source of Lycopene comes from tomatoes and tomato products.
2. Boost the benefits with olive oil
Both all-trans lycopene and tetra-cis are best absorbed by the body when mixed with oil because Lycopene is fat-soluble (it binds to fats easily). To get the best bang for your buck, make a tomato salad with a drizzle of olive oil. Not only does is help absorb lycopene faster, the combination of lycopene and oil may reduce the risk of serious health problems
3. Eating raw tomatoes may not be enough
There are no recommended dietary intake values for lycopene, but health organisations like the NHS recommend eating at least five servings of fruits and vegetables per day to help ensure that individuals get enough of the beneficial carotenoids in their diets. If you are looking to get the full affects, you may be surprised to find that the best sources are prepared tomato products. When eating raw tomatoes, the body goes through a long process to break down the cell walls of the food to separate the Lycopene and convert it into a form that it can use and benefit from. In the nutritional world, we would say that the Lycopene in raw tomatoes isn’t as “bioavailable” to the body as processed sources. The magical benefits of Lycopene occur when tomatoes are either 1) heated up or 2) the lycopene is extracted or 3) eaten with olive oil, because the cell walls of the plants are broken down and lycopene is fat soluble. The most bioavailable sources are prepared tomato products like tomato sauce, tomato soup, salsa, ketchup, and tomato puree
We’ve made sure we get the most lycopene out of our tomatoes!
1 tablespoon olive oil
1 red onion, peeled and chopped
1 garlic clove, peeled and chopped
1 tablespoon sun-dried tomato purée
3 red peppers, deseeded and sliced
1 pumpkin, halved, seeds and pulp removed and flesh chopped (reserve the seeds)
1 litre vegetable stock
6-8 tablespoons double cream, to serve
- Heat the olive oil in a pan and fry the chopped red onion and garlic for 5 minutes. Add the sun dried tomato purée, sliced peppers, and the chopped pumpkin.
- Cook for 10 minutes, then add the vegetable stock and bring to the boil. Reduce the heat and cook for 30 minutes.
- Blend in a food processor (or use a stick blender) until smooth, then return to the pan to warm through
- For Halloween, serve in bowls and make a spider-web pattern with cream by drizzling on two concentric circles plus a dot in the centre, then drag lines outwards from the centre with a skewer.
- Top with baked pumpkin seeds which look like bugs, for a fun Halloween meal. (Bake your reserved pumpkin seeds in a preheated oven at 200°C, fan 180°C, gas mark 6, for 8 minutes until crisp. Or use ready-baked pumpkin seeds).
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