This warming and nourishing soup is filling yet gentle on your digestive system. Soup is a great winter meal or snack option to keep you warm, it’s perfect way to load up on veggies, herbs and spices to help ward off winter bugs and the softness that is soup means it is easy for your body to process, leaving it to be busy doing other wonderful things! This soup is simple to make, easy to alternate ingredients and can be enjoyed for breakfast (yep you read that right), lunch, dinner or snacking. You can keep this in the fridge for about a week, or in the freezer for about 3 weeks. Enjoy!
1 leek, thinly sliced
1-2 tbsp coconut oil
2 onions, chopped
1 bunch of celery, chopped
1 butter nut pumpkin, peeled, de-seeded and chopped
5 red skinned potatoes, chopped 2 cups of quinoa, rinsed
1 cup of peas (frozen)
8 cups of filtered water
1 bunch of coriander, chopped Turmeric to taste Herbamare or Himalayan sea salt, to taste
Add leek, oil, onions and celery into soup pot and sauté for about 5 mins until fragrant. You can add garlic or ginger here if you like too. Add pumpkin, potato, quinoa and water, you may need extra water here – make sure all items in your pot are covered with water. Allow to simmer for 30 minutes or longer. After about 20 minutes, add the peas, coriander and Herbamare to taste. Serve hot.