The sun may be shining but there's been some chilly-ness in the air!
As we head into Autumn, the weather is going to be much more changeable and less settled, so in honour of the onset of soup season (you know I love a soup!), here’s one with a few helpful warming ingredients all wrapped up in a tasty, nutrient dense, belly-balm of a bowl
This recipe uses a handful of game-changing/time-saving bags of frozen veg for those of you who are short on energy and time. Feel free to vary the veg depending on what you can get your hands on. One thing to note about soups though is that if you are using something sweet like carrots or squash, the flavour is better balanced with a good amount of leeks or onions. If you can't tolerate these veg, an extra bit of veg stock and lots of black pepper is helpful.
I’ve also added some “add good stuff to the already good stuff” toppings which take it from nutritious bowl of soup to EXTREMELY nutritious bowl of soup.
Whip up a batch this weekend so you've got some for the next day too. And as always, let me know if you make it in the comments.
For more seasonal ideas on how to soothe your belly and your soul, come and join me in my next Women's Wellness Mini Retreat at The Yoga & Wellness Rooms in Shoreham-by-Sea
Yoga, Nutrition, deep rest and some much needed time out to feel pampered and nurtured.
Hope you can join me
Lynne x
...scroll down for recipe...
1 x bag of frozen butternut squash
3 x discs frozen spinach
1 x large onion, diced
1 x large leek, sliced
1 x decent handful of washed and drained red lentils (my preference for this soup as it whizzes up nicely into a smooth soup)
1 x thumb sized piece of root ginger, washed, peeled and grated
1 x heaped tsp of the following spices - ground turmeric, coriander, cumin seeds, chilli flakes, black pepper, salt, enough vegetable stock to more than cover the ingredients
1 x tbsp extra virgin coconut oil
Lightly toast the spices on a medium heat till they smell spicy, then add and heat the oil. Add the onion and leek and soften on a fairly low heat for about 5 minutes. Then add the frozen veg. Cook for a couple of minutes, combining everything. Mix in the lentils and then add the stock. Stir, bring to a fairly high heat for a few minutes then simmer for about 20 minutes or until all the veg is tender enough to blend.
Wait till the soup has cooled for about 10 minutes and then blend and serve. I love adding some of the following because it increases the nutrient density and adds more texture and different flavours throughout the meal, making it really satiating:
“add good stuff to the already good stuff” toppings
mixed seeds such as pumpkin and sunflower
crushed cashew nuts
full fat greek yoghurt or a vegan alternative
a drizzle of a good quality oil such as extra virgin olive oil or cold pressed flaxseed oil
a sprinkle of chilli flakes
a good grind of black pepper if you are feeling cold (I nearly wrote old - I'm pretty sure this bowl will help with that too!)
Like all things in life, this is not an exact science and a written text is only a part of the journey.
Taste as you cook and adjust accordingly
Have fun!
Lynne x
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