PUMPKIN BUTTERNUT SQUASH SOUP
Vibrant orange and velvety smooth Pumpkin Butternut Squash soup for a homely treat! Get creative with our MULBERRY VITALITY ENZYMES as a wonderful condiment for soups – hot or cold!
This recipe can be made totally raw blended in a high speed blender till silky smooth. Another way is to have the root vegetables and garlic steamed or roasted (20min at 150 degrees Celsius) and blended to perfection. Serve with a generous drizzle of Mulberry Vitality Enzymes and top with chopped Parsley. It’s jazzed-up nutritious flavourful!