Autumn Soup

Soups are a great way of getting lots of veg in to your diet, and using up those stay ends in the fridge! In my opinion, the best soups start with a base of onion and garlic, then add whatever veg you like, stock & blend. Don’t bother peeling the vegetables; it saves time, and it’s actually better for you! Soups keep for a while in the fridge, they’re good for freezing, and make great lunches on the go. I’ve got some autumn inspired recipes here if you’re looking to shake up your soup slump.

Carrot, Cumin & Coconut IMG_20181009_170300_927

I created this soup recently as a way of using up some carrots I had left over, and holy moly it’s become my new favourite soup of the season. If you like a little spice, some warmth and a bit of sweetness, and a whole lotta nutrients, then this one is for you. Also its super easy and takes like 15 minutes.

Soften 1 red onion in a tablespoon of olive oil with 1/2 a teaspoon of cumin seeds, over a low heat. When softened, add chopped carrots (I used around 250g cos that’s what I had), and 500ml of vegetable stock. When the carrots are soft, blend until smooth with 100ml of coconut milk & season to taste. Even better with a spoonful of coconut yoghurt.

Sweet Potato, Red Lentil & Cashewred lentil soup.jpg

Finely slice 1 onion and 2 cloves of garlic, sweat in a large pan in a tbsp of olive oil, over a low heat. Dice 1 apple (leave the skin on!) and add to the pan with 1 tsp turmeric, and salt and pepper to taste. Dice 4 sweet potatoes (also leave the skin on these). Add 1.2 litres of vegetable stock to the pan, followed by the sweet potatoes and 100g of red lentils. Cover and simmer gently for about 20 mins. Add 300 ml of cashew milk, and blend until smooth. Season to taste.

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