Kobucha is an easy and pretty fast meal that provides ß carotene and vitamin A. It is also great for reducing inflammation, edema, and blood pressure.
In Korea, kobucha is made into a porridge especially effective when sick or recovering from pregnancy or surgery. Give this a try!
Kobucha Soup
Ingredients
- 1 kobucha or small pumpkin, about 2 pounds
- ½ tsp salt
- 1 to 2 TBSP of honey, according to your preference.
- 7 cups water
Directions
- Place the kobucha squash in the microwave for 5 minutes or until it's soft
- Cut squash in half and discard the seeds
- When cool enough, scoop out the flesh and add to your pot.
- Add 7 cups of water and use an immersion blender to blend the squash
- Bring to boil and simmer for 3 minutes
