My husband was right (grrr!) I don't have time to write a blog every week. But as anyone reading this will know, sometimes life takes over and throws everything up in the air making it impossible to stick to any sort of plan! So I'm keeping it simple - a lovely, steady, reliable soup recipe to encourage feelings of comfort and a contented belly.
Just as we were warming up for spring...back comes winter. Freezing mornings, chilly winds, confusing bursts of warm sunshine followed by a need to reach for the extra jumper. I'm definitely feeling a bit more tired than I was last week.
It's that time of year when we all need more comforting food and some steadying and grounding practises such as yoga and meditation to help us feel ok with the variations in temperature and energy. So alongside my yoga practise -I make sure this soothing kind of nutrition is included regularly in my own routine to ensure I am full of energy for the people around me.
My soup base is often similar as I find these vegetables easy on my digestion and they are really adaptable to various flavours. But you could add whatever vegetables or lentils or pulses you have and that suit your digestion.
It's a good idea to notice when foods feel soothing and when food seems to feel heavy or difficult on the digestion. It's really worth varying your diet as much as possible with lots of different plant based foods to improve gut health, but initially you may have to go in gently to acclimatise. Then you can get a more reasonable steer on what suits you.
RECIPE
INGREDIENTS
1 large leek
1 large carrot
1 large sweet potato
1 medium courgette
A handful of fresh coriander if you like it
2 frozen spinach discs (or fresh spinach in at the end if you have it)
Handful of dried lentils (the straight to cooking ones)
Spices that you like - I use turmeric, coriander, cumin because they're my favourite and they can have a soothing effect
Veggie stock to cover the ingredients and a little more
Coconut milk (add according to your own tastes)
Optional extras: initial fry of the veggies with virgin cold pressed coconut oil, black pepper (for heat if you are a cold person and need a bit of inner warmth), chilli flakes (if you like a bit of a warm kick)
METHOD
Dry fry the spices till you can smell them and then add the coconut oil, followed by the vegetables and cook till they start to soften. Add the lentils and vegetable stock and cook till everything is soft enough to whizz up with coconut milk and fresh coriander. This soup is really filling but you could serve it with some avocado on toast or oat cakes and hummus if you need something a bit more substantial.
Make lots of it so you can freeze a few portions for busier days.
Let me know if you try it and like it!
Lynne x
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