Autumn Soup

Don’t you love the seasons and the different foods we gravitate towards as the weather cools. Hearty soups are not only delicious and warming, they can be super healthy, packed with vegetables, vitamins and minerals to support our immune health as we go into winter.

Recipe:

1/2 leek

1 large stalk of celery

1/2 tsp turmeric

1/2 tsp cumin

1/2 tsp smoked paprika

1 tsp Italian herbs

Pinch of pepper

Slice and wash leek. Wash celery and dice. Gently saute leek and celery in a large saucepan over a low heat with the lid on. You don’t need to use oil to saute. The condensation and the moisture in the leeks and celery will soften the vegetables.

Note: Heating oil causes it to oxidise which may lead to reactive oxygen species (ROS), damaging the oil by destroying the essential fatty acids contained in the oil; and also damaging cells.

Peel 2 carrots and dice.

Peel 1 large kumara and dice.

Peel, and deseed 1/6 medium pumpkin and dice.

Add to the leeks and celery.

Put 3 rounded teaspoons of Massels Chicken Stock in 750 ml of boiling water and add to the vegetables.

Bring to the boil and simmer until the vegetables are softening.

Add 1/2 cup frozen peas and 1/2 cup frozen beans.

When vegetables are soft add 4 handfuls of baby spinach and stir in to wilt.

Taste test and add a little Celtic salt if needed and 1 dessertspoon of Extra Virgin Olive Oil if desired.

Serve with parsley to decorate with crusty sourdough, or gluten free sourdough.

Variation:
To make this more like an Italian Minestrone soup add one tin of tomatoes and one tin of cannellini beans when adding the frozen peas and beans.

This soup boasts 9 vegetables with loads of health boosting greens.