Healing Winter Soup

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Last week I experienced for the first time what it was like to be the parent of a poorly little poppet. Little Lucy got a nasty chesty cold with one of those horrendous barking coughs. As a result my body has been fighting it like crazy and that goes hand in hand with some very sleepless nights. It is true though that babies are born with universal intelligence. She knew exactly what to do. Lie down. Stop. Screw up the to-do list (which must have been stressful for her – she had to reschedule ‘chew remote’ and ‘chase dogs’). Cry those emotions out. Feel sorry for herself. Be gentle. Sleep.

Taking my cue from her I listened to what it was my body wanted. It wanted warm, grounding, healing soup. So I chose beautiful seasonal organic produce, chopped it all up and made a soup that can only be described as Bloody Bonza, Mate. (apologies to the non-Australian contingent of this readership). I then supercharged it with a whole load of ancient superfood spices and Bob’s ya uncle.

So I stopped with my daughter and we cuddled and I watched Death at a Funeral for the 34,824th time. It was lovely. 

And the more we slurped down the better we both felt. Our healing could be due to all the Vitamin C in the pumpkin and sweet potato though it is much more likely because of the soups magical powers. 

So if you are feeling sick or you just like delicious soup – this is for you! Lucy loved it…

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Healing Winter Soup

Vegan – Gluten Free – Paleo

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Ingredients

  • 1kg Pumpkin (Yam), cubed into 4cm cubes
  • 1/2 large Sweet Potato (Kumara), cubed into 2cm cubes
  • 1 leek, thinly sliced
  • 1 Onion, finely diced
  • 2 cups Stock or Water
  • 2 tablespoon Coconut Oil
  • 3cms knob of Ginger, peeled and finely diced
  • 3 cloves Garlic, finely diced
  • Bunch of Coriander (Cilantro)
  • 1 tablespoon Turmeric
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander seeds (Cilantro)
  • 1/2 teaspoon Nutmeg
  • Salt and Pepper to taste

Optional

  • 1 can of Coconut Cream
  • Dulce Flakes

Method

  1. Heat Coconut Oil in large pot
  2. Add Pumpkin, Sweet Potato, Onion, Ginger, Garlic and the stem and roots of the coriander bunch. Stir until the onion is soft.
  3. Add Leek, Turmeric, Cumin, Coriander Seeds, Coriander Leaves (save some for presentation) and Nutmeg and stir until the spice has thoroughly coated the contents of the pot.
  4. Add Stock or Water and bring to the boil
  5. Then simmer until soft (approximately 20 minutes)
  6. Allow to cool slightly before blending (either in blender or with stick blender)
  7. Serve hot. If using coconut cream skim the cream off top with teaspoon and swirl on your soup for extra prettiness. I also dusted mine with Dulce Flakes.

Bored of the soup?

If you are halfway through your pot and are getting a bit tired of the same taste there are a few options.

Thai Pumpkin Soup – Add coconut cream, a pinch of cayenne, lime juice and your salty seasoning of choice (coconut aminos, tamari or fish/soy sauce). Add them all to taste and BAM – you have yourself a zesty pumpkin soup.

Curry Base – I sauteed some broccoli and onions in some spices (garlic, ginger etc) and then added a few ladles of soup. Served it on a bed of quinoa with a health handful of raw cashews for a super simple lunchtime curry!

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What about you? What is YOUR favorite healing food when you are feeling under the weather?

Thai Citrus Pumpkin Curry

Vegan – Vegetarian – Gluten Free

Preparation – 20minutes; Cook time – 10minutes
Serves 6

This curry was fresh, delicious and made completely from scratch within half an hour. As I mentioned in my Green Curry Paste recipe, I hate using premade curry pastes or sauces. They rarely taste the same and are often hiding preservatives and/or animal products. So I am super excited that this quick curry sauce is so easy to make! As well as being made from all fresh ingredients this curry has some vegetable super heroes in it. All the orange fruits and veg are full of beta-carotene, minerals (like magnesium and iron) as well as vitamins A, B and C. All in all it is a fragrant curry that was easy to make and I am really chuffed to add it to my repertoire. Give it a go…

Ingredients

Curry Sauce

  • 4 cloves of garlic
  • 2 red chillies (can use green or 2 teaspoons sambal oelek)
  • 1 can coconut cream (reduced fat is fine)
  • 2½  tablespoons of fresh lime juice
  • 2½ tablespoons Tamari (or soy if you use it)
  • 1 tablespoon coconut sugar
  • Juice of a medium orange (keep the peel to use the zest later on)
  • ½ teaspoon turmeric
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ground coriander
  • 1/3 red onion, roughly chopped

Curry

  • ½ small Kent pumpkin OR 1 small butternut pumpkin
  • 1/2 medium sweet potato
  • 1 medium carrot, sliced
  • 1 capsicum, sliced (pick your fave colour – I used green)
  • 1 punnet cherry tomatoes
  • ½ can chickpeas (make sure you rinse!)
  • 2 tablespoon orange zest
  • Brown rice or Quinoa
  • OPTIONAL GARNISH: Basil, coriander, roasted pepitas or nasturtium flowers

Method

Simple Curry Sauce

  • So simple. Place all curry ingredients into a food processor or blender. Blend until smooth. Voila!
  • Set aside.
  • Pour yourself a glass of wine.

Curry

  • Put your base on (rice or quinoa)
  • Peel and cube the pumpkin, sweet potato. Save the pumpkin seeds for roasting later if you like! (they take about 30 minutes to roast so you will have to save these for another meal)
  • Slice the carrot and capsicum. Rinse the cherry tomatoes (slice some in half if you like)
  • Put your wok on high heat and add sauce, pumpkin, sweet potato and carrot
  • As soon as the sauce starts to boil reduce the heat to medium and simmer until the vegetables have softened (took about 10 minutes)
  • Add the capsicum, cherry tomatoes, chick peas and orange zest and stir
  • Simmer for 2 more minutes
  • Taste test and balance the flavours with soy, chilli, sugar or lime. I like my curries quite fragrant so I added an extra squeeze of lime.
  • Serve! I garnished mine with fresh basil leaves from the garden and some pappadums (my husbands’ fave). You could also serve with roasted pepitas, chopped coriander or even a simple vegan sour cream or raita. Try new things each time.

Notes

  • It was an absolutely delicious curry but next time I must admit I will use less root vegetables so it is a bit lighter. I would substitute the sweet potato for broccoli and would probably leave out the cherry tomatoes too. But hey, it’s all down to your preferences.
  • I can see the curry sauce becoming a stalwart in my house. I will in future make it in bulk and then freeze half (for up to 3 months).
  • Grated cauliflower as faux rice works a treat and it quadruples your fibre content!