Warming Autumn Soup Recipe

Warming Autumn Soup Recipe

Greetings lovelies,

It’s Soup Season!!!!

With autumn in full effect, we’re seeing more root veggies in the supermarkets and the colder weather makes warming meals a must, so what better recipe to share than my Warming Autumn Soup recipe!!!

To be completely honest, out of all 8 people in my house, only about 2 of us will  willingly eat this soup, and maybe 3 more if i serve it with bread, because like their father, most of my children don’t like the blended soup consistency. So even though it’s simple, relatively quick and a great meal to make in big batches, I don’t get to enjoy it as often as I’d like, but I love it nonetheless 🙂

Warming Autumn Soup Recipe 

Prep time: 20mins

Cook Time: 35mins

Serves: 4

Free From – Dairy, wheat, sugar, eggs, meat, poultry, nuts, seeds, grains

 

Ingredients:  You’ll need: 

3 medium tomatoes

1/2 a medium butternut squash

1 medium orange sweet potato

2 carrots

1 sprig of thyme or 1tsp of dried thyme

3 fresh basil leaves or 1tsp of dried basil

3 cloves of garlic

1 x 3″ chunk of root ginger

1 medium red onion

4tbps of extra virgin olive oil

1/2 tsp salt

1/2tsp cumin

1/2tsp turmeric powder

A pinch of black pepper

4tbsp Sea moss gel (optional)

1/2tsp chilli powder (optional)

 

Directions: You’ll need to 

Wash and peel the onions, butternut squash, sweet potatoes, carrots, garlic and ginger. You can then leave the garlic cloves whole, and roughly chop the rest into chunks and quarter the tomatoes. You don’t need to dice anything, but you don’t want them too big as they’ll take longer to cook, roughly 2″ cubed is fine.

 

Now you can scatter them evenly onto a baking tray, place the thyme and basil on top, drizzle with olive oil, sprinkle with salt, cumin, turmeric, black pepper and chilli powder if using, then toss all the veg in the try so it’s all covered in the seasonings. Place in the middle of a preheated oven for 25mins, removing the tray from the oven half way to turn and move the vegetables around.

The veg will be easy to squash with a fork when it’s ready, so if they are too hard after 25mins, replace for another 5-10mins. Once cooked, remove from the oven and leave to cool a for a few minutes.

 

Once slightly cooled, it’s time to blend. To do this, you can (remove the thyme sticks if using springs, then) pour the broth (and sea moss if using) into a blender, pour in the roasted veg, then blend until completely smooth. Or if you’re using a hand blender, you can (remove the thyme sticks if using springs, then) put the roasted veg (sea moss if using) and broth into a pan and blend until completely smooth.

Once cooled, this can last in the fridge for 3 days and freezer for 3mths.

You can double or triple the ingredients to make larger batches and you can serve with bread or fresh basil on top.

 

Much love, Take care and stay healthy

Take care and stay healthy

Leah

The Naturally You Coach

About the Author: Leah Salmon, The Naturally You Coach, is a bestselling author, speaker, nutritionist, live blood analyst and life coach, focused on womb & pregnancy health and premature birth prevention & on a mission to help 100,000 black women to eat for health, think for happiness and live in harmony by 2020 or what she calls Becoming Naturally You. She does this through her clinic, books, programs, coaching, events, workshops, videos, articles and a free weekly ezine.