Glorious Green Soup
I guess you have possibly realised by now that we love our greens! First thing in the morning for breakfast in the form of leafy greens with eggs or spinach added to a smoothie… Well, let us introduce you to a delicious green soup for a healthy immune boosting natural solution to swerving those winter colds, sniffles and coughs.
The benefit of eating more greens is well documented. This soup is packed full of antioxidants, vitamins and essential minerals. Leeks and garlic are also prebiotic foods and help to improve gut health. This soup can also be frozen.
Prep time: 20 mins
Cooking time: 1 hr 15 mins
Total time: 1 hr 25 hours
• 1 large courgette, chopped
• 3 leeks, sliced
• 400g fresh spinach
• 1 broccoli head
• 2 cloves of fresh garlic, finely chopped
• Handful of fresh coriander
• 1 knob of butter
• 1.5 litres of vegetable stock, chicken stock or water
• Black pepper
1. In a large cast iron pan, add the butter and melt
2. Add the chopped leeks and chopped garlic and cook on medium heat for about 15 minutes or until leeks are soft, stirring regularly
3. Add the courgettes and cook for a further 10 minutes
4. Add the broccoli florets and water or stock
5. Simmer for 20 minutes
6. Add spinach and simmer for a further 30 minutes
7. Take off the heat, add the fresh coriander and blitz to reach desired consistency. For a smooth thin soup you may want to add extra water or stock.
8. Serve with warm toasted sourdough and a dollop of creme fraiche (optional)
Winter salad bowl
In the autumn and winter we switch from salads at lunch to warming and nourishing foods that will leave us comforted. This hits the spot perfectly. It serves three so you can share with a friend and then have plenty for leftover the next day.
We feel that it is very important to eat with the seasons. Therefore we won’t be drinking green juices or eating cold salads in the winter. In the autumn and winter we switch to warming foods; these help to keep our core body temperature warm and aid digestion. All the ingredients in this salad are seasonal and rich in vitamin C – perfect to help keep your immune system fit.
Prep time: 20 mins / Total time: 40 mins
• 3 small sweet potatoes (or 2 large)
• 1/2 butternut squash
• 1 heaped teaspoon of harissa powder (or paste if you have)
• 3 tablespoon of olive oil
• 75g quinoa
• 1 tablespoon of tamari or soy sauce
• 6-8 large stalks of kale, stripped and torn into small bits
• 1 jar/tin of chickpeas
• 1 pomegranate
1. Preheat the oven to 200°C
2. Peel the sweet potatoes and butternut squash and cut into small squares and place in a large dish suitable for roasting.
3. Mix the harissa powder with 2 of the tablespoons of olive oil and use to coat the sweet potatoes and squash.
4. Place the dish in the oven for 20 minutes
5. Cook the quinoa according to the packet instructions with a tablespoon of tamari or soy sauce added to the water.
6. When the sweet potatoes are getting soft add the kale and chickpeas to the dish and give everything a good stir adding the last tablespoon of oil as you do so.
7. Place back in the oven for 10 minutes.
8. At the end of the cooking time take out of the oven and stir in the cooked quinoa.
9. Halve the pomegranate and hold over the dish while you bang the skin with a wooden spoon to release the seeds and the juice.
10. Now stir everything together again and serve.