E Magazine: First Recipe Installment!

Georgia HOSA, your new State Executive Council is more than excited to usher in a new year with you all! One thing that we want to make sure all of our members, advisors and industry professionals are aware of this year is Georgia HOSA is striving to be as connected as possible with all of you! In light of the pandemic affecting billions of people around the globe, Georgia HOSA wanted to provide you all with a fun way to stay healthy, as well as a way for you all to connect with each other! With this in mind, Georgia HOSA would like to present to you all: Cooking with GA HOSA!

In Cooking with GA HOSA, we will be providing you all with new innovative recipes that you can try out at home, as a chapter for a social event, or you can even submit your own recipe for others to try out! In our first installment for Cooking with GA HOSA, we will be featuring a recipe that is sure to boost your immune system and keep you energized during this time of social distancing. 

Turmeric Pumpkin Soup with Coconut and Lime

Ingredients: 

1 large brown onion, peeled and roughly chopped

40 ml coconut oil

3 garlic cloves, peeled and roughly chopped

3 cm piece of fresh turmeric root, thinly sliced

thumb size piece of root ginger, thinly slices

half bunch fresh coriander (cilantro), roots and stems washed well and roughly chopped, leaves reserved for garnishing.

1 tsp chilli flakes (+ more to taste)

1kg pumpkin, peeled and deseeded and cut into 2cm chunks

1 cup split red lentils, washed

4 cups good tasting vegetable stock

1 cup full fat coconut cream (+ more to serve)

40 ml of fresh lime juice (half a lime, + more to serve)

1 tsp sea salt (+ more to taste)

In a large saucepan over high heat, cook the onion in the coconut oil till softened. Add the garlic, turmeric, ginger, coriander stems/roots and chilli, and cook for a couple of minutes till fragrant. Add the pumpkin, lentils and stock, bring to boil and then cover and reduce to a simmer to cook for 20 minutes, or till the pumpkin is soft and the lentils are disintegrating.

Once cooked, use a stick or upright blender to puree the soup. Return to the stove and add the coconut cream and heat, but do not boil. Just before serving add the lime juice and salt. Serve with extra lime wedges, a drizzle of coconut cream, and top with spring onion and coriander.

Now that you have seen how easy it is to follow this recipe, we want you all to submit your pictures of you trying out our recipe. Each week, we will be uploading new recipes and pictures of you all trying out last week’s recipe! We cannot wait to see you all trying out this soup, and remember to stay safe and wash your hands!