This super healthy soup is beyond easy to make and comes with many incredible health benefits!
* 1 Cup Cooked lentils
* A couple of fresh Beet Roots
* 2 Mushrooms
* 1/2 cup Tomato Passata
* Raw Coconut Oil
* 1 Red Onion
* 1 Celery Stock
* 1 Leek
* 2 Garlic Cloves
* Fresh coriander
* Piece of Chili
* Piece of Ginger
* 1 teaspoon Turmeric
* Stock Powder
* Black Pepper
* 3 1/2 Cups of water
There was a big cauliflower head in the veg box this week and even though the kids enjoy plain steamed or boiled cauliflower I decided to do something different.
I found this recipe HERE.
It came with glowing reviews and it was really nice even though it looked a bit bland.
I would probably not make it as watery as in the recipe.
But what I really liked was that it doesn’t contain any stock or milk. (can’t stand soups with milk!)
Cauliflower is a cruciferous vegetable and is full of goodness like Vitamin C, Vitamin K and Folate.
Here’s the recipe:
3 tablespoons of raw coconut oil
Salt & pepper
* Heat the coconut oil in a pan, sweat the onions for 15min on a low temperature (they should not go brown)
* Break cauliflower into florets and add to pan with 1/2 cup of water. Put a lid on and stew for 15 min until tender.
* Than add another 3 1/2 cup of water (the recipe says 4 1/2 cup but I think it’s to much).
* Pure the soup, I used a hand blender. Let it stand for 20 min this will make it thicker.
* You can now thin the soup with 1/2 cup of water if you need to. Reheat. Serve with a drizzle of virgin oil and pepper.
The veg-box people are obviously adamant that I get over my fobia of celeriac once and for all…
So this week I made a soup that was really great actually, even my little one liked it!
Ingredients: 1 celeriac head, 1 potato, 1 onion, 1 garlic, 750 ml vegetable stock if you like it thick otherwise use 1 litre. raw coconut butter. fresh herb, salt &pepper
1. melt the coconut butter, fry onion until done, add the garlic, cubed celeriac and cubed potato and salt and pepper, let it all soften for about 5 minutes.
2, Add the stock and let it simmer for about 10-15 minutes. Check that the vegetables are soft. Use a hand blender to liquidise. sprinkle with fresh herbs. serve.
Watercress really is a superfood.
It’s highly nutritious, It strengthens the immune system, improves mental health and helps fight depression.
It also have a unique type of phytochemical called nasturin which may inhibit the growth of cancer cells. And if that was not enough it also helps in the production of breast milk.
Brimming with the B vitamins C, E ,carotene as well as calcium, fibre, iron and copper it’s also super delicious.
I make the above soup at least once a week, is amazingly easy and quick and so incredible full of goodness.
And if you’re looking to lose a bit of midriff lard, this is the perfect soup for lunch or dinner, maybe with a boiled egg. It will keep you feeling full for a long, long time.
I make mine with ginger, garlic and fresh turmeric. 3 ingredients that in themselves are superfoods!
You Need: 1 bunch of watercress,1 cup of hot water, coconut oil, 1 red onion, 2 garlic cloves, 1/2 cm of ginger, 1/2 cm of fresh turmeric, 1/2 tablespoon stock powder, black pepper.
1. Heat up coconut oil In a pan, add a chopped red union.
2. When the union is soft you add the garlic, turmeric, ginger, after 1/2min also add the watercress
3. Pour over 1 cup of hot water, mix with stock powder.
4. Blend it, I use a handblender. I never let the soup boil so I don’t destroy any of the goodness Serve.