Give a warming boost to your body with this immune protective soup
(serves 3-4)
Ingredients
1 whole butternut squash, peeled and diced
1 cup of tempeh or 1 butter beans
3 crushed or chopped cloves garlic
1.5 pints filtered water with a veggie stock cube
The white part of a large leak or 1 large white onion finely sliced
2 inches of fresh ginger
1 level tbsp of olive oil, sesame or avocado oil
Pink salt or sea salt
Handful of fresh chopped coriander
Method
Place a little light olive oil in a large pan on medium heat, soften (not brown) the onions/leeks and garlic and ginger. Add the diced squash and tempeh or butter beans, stir for a couple of minutes. Cover with the stock but keep some back so that you can add more later if you need to. Once the squash is soft add half the coriander use a hand blender to make a smooth thick liquid. Season and serve.
Garnish with coriander or finely chopped green part of the leek, drizzle with a little oil.
Nutritional benefits: Immune protection for winter, fibre for the microbiome and protein and ginger for warmth and circulation.
Sam Bourne DipNT mBANT CNHC NTC Registered Nutritional Therapist & Yoga Teacher
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