As the nights draw in and the weather grows colder we can stoke our digestive fire and keep ourselves healthy with warming soups using spices such as garlic, coriander and cumin.
Cut pumpkin up (removing seeds) and place on baking tray. Brush with olive oil and sprinkle with salt, pepper and rosemary. Bake in a medium oven for 30 mins or more until soft.
Begin frying an onion in ghee, add 1 tsp cumin seeds and fry for 10 mins. Right at the end add a crushed and chopped garlic clove.
Cool the roast pumpkin and then cut off the skin (unless it’s organic & thin-skinned). Chop and add to the onion. Add water and yeast-free vegetable stock. Cook for a further 10 mins and then blend.
Serve with chopped parsley.
Carrot & cabbage soup
Use organic cabbage (preferably savoy) or kale for this recipe.
Fry an onion in ghee. Add 1 tsp cumin seeds and continue frying for 5 mins.
Next add 2 large chopped carrots and fry a further 5 mins adding a crushed and chopped garlic clove at the end.
Then add 3 or 4 outer dark green chopped cabbage leaves (or some kale) and fry for 2 mins. Add chopped potato and celeriac, 1/2 inch chopped or grated ginger and water to just cover. Season with salt, pepper and yeast-free vegetable stock and simmer with the lid on for 15 mins or more.
Blend and serve with toast and houmous or goats cheese.
Peel and chop beetroots. Put to boil with 1 tsp coriander seeds, a couple of strips of lemon zest and a bayleaf.
Meanwhile fry an onion in ghee until soft.
Chop other veg e.g cabbage/kale, celery/celeriac, turnip/swede and potato.
Fry the cabbage for a few minutes then add the beetroot and other veg and more water if needed.
Add some salt & pepper and vegetable stock and cook for 15 minutes or more. Remove the bayleaf before blending.
Serve with chopped dill or parsley.