
As SOPHYTO’s lovely bioesthetician Ishtar said last week, now is the time to stock up on root vegetables, gourds and other such Autumnal delights in order to prepare your skin for the harshness of winter (FYI even if you’re lucky enough to live in Florida or somewhere equally sunny, your skin will still love these nourishing veggies too!). So, I’ve come up with a very easy soup that’s nutritious, delicious and lasts for days. I’ve tested it out on several different parties and got a solid thumbs up each time so I think it’s safe to share it now… and if you don’t have all the ingredients, just use similar veg in any amounts that you wish.
Ingredients (organic and local, if possible)
1 Pumpkin - fresh is best, but if, like me, you’ve just had the flu and still have the strength of a sparrow, go with the axe-free canned puree version! (low in saturated fat, and very low in cholesterol and sodium; a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus; and a very good source of dietary fibre, Vitamin A, Vitamin C, Riboflavin, Potassium, Copper and Manganese)
2 Small Butternut squashes (very low in saturated fat, cholesterol and Sodium; a good source of Vitamin E, Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium; and a very good source of Vitamin A, Vitamin C, Potassium and Manganese)
2 large Sweet potatoes (low in Sodium, and very low in saturated fat and cholesterol; it is also a good source of dietary fibre, Vitamin B6 and Manganese; and a very good source of Vitamin A and Vitamin C. Also has significant anti-inflammatory properties)
8 Carrots (very low in saturated fat and cholesterol; it is also a good source of Vitamin C, Vitamin E (Alpha Tocopherol), Thiamin and Potassium, and a very good source of dietary fibre, Vitamin A, Vitamin K, Vitamin B6 and Manganese)
1 large Onion roughly chopped (very low in saturated fat, cholesterol and Sodium; it is also a good source of dietary fibre, Vitamin C, Vitamin B6, Potassium and Manganese. Also has very strong anti-inflammatory properties)
2-3 cloves of finely chopped Garlic (very low in saturated fat, cholesterol and Sodium; it is also a good source of Calcium, Phosphorus and Selenium, and a very good source of Vitamin C, Vitamin B6 and Manganese. And very strong anti-inflammatory properties)
2-3 tsp of finely chopped Ginger (low in saturated fat, and very low in cholesterol and Sodium; it is also a good source of Vitamin C, Magnesium, Potassium, Copper and Manganese, and has anti-inflammatory properties)
3-4 cubes of Vegetable Stock (I use organic gluten-free, dairy-free, yeast-free from the UK but haven’t found an equivalent in the US yet)
*Nutritional info taken from www.nutritiondata.com
Recipe
- Peel and chop - everything! As roughly or finely as you like.
- Make up the stock as per the ingredients on the packet (mine says use one cube per 500ml but I tend to make it a little neater to maximise flavour) and add to a large pan, along with the garlic, onion and ginger.
- Bring the stock mixture to the boil and then let simmer.
- As you finish chopping the other veg, add it to the pan and keep simmering until the veg goes soft. This will take at least 15 minutes, but the longer you leave the soup, the tastier it will get.
- When you’re happy with it, take it off the heat and mash it/blitz it with a hand blender as you wish. I really like soup to be thick with big chunks in it so that’s how people in my house get it too
- You can, of course, add any vegetables you like to the mix (to make it less orange, for one thing!) but I think this combination is the best I’ve tried yet. You shouldn’t need to add too much salt because of the stock, and the ginger gives it a pretty good kick, but you could add pepper or paprika for extra winter warmth.
- Serve the soup with any kind of bread… For a really tasty treat, pumpkin spice bread goes down well. I tried this gluten-free recipe, and swapped the sugar for agave and the butter for coconut oil and it was really, really good.
- I generally make a batch big enough to last 3 or 4 days. This week I could tell my boyfriend was a bit bored of getting the same soup every day for 3 days, but I discovered that it also makes a good base for a veggie stew. I just added some more green veg, heated it all up in a pan and served it over quinoa, flavoured with fennel and carraway seeds. It took 10 minutes, tasted fab and the boy didn’t even twig that he was getting the very same soup he’d had for lunch (not that I felt smug about that or anything).
And there you have it. If you’ve got a healthy meal recipe that tastes great, too, please do share it with us. My boyfriend, for one, would be very grateful for some variety!