We are now at that time of year that calls for warming, comforting soups. It’s important to remain healthy during the winter months, we want to flood our bodies with nutrients, not only so we are ready for bikini season come spring, but so we are strong enough to fight of any winter illnesses.
A great way to get large quantities of nutrients into your meal is to make homemade soups. I love them! Every Sunday I make a big batch of fresh soup to last me the week.
This week’s soup in lentil and spiced carrot. It’s filling, packed with vegan proteins and anti-inflammatory ingredients to keep your immune system fighting fit.
What you’ll need:
- 4 large organic carrots
- 250g split red lentils
- 2 organic red onions
- 1 teaspoon cumin
- 2 teaspoons turmeric
- 500ml veg stock
- Salt and pepper to taste
Try and pick up organic ingredients where possible. I know this makes food shopping a little more expensive but that extra 25 pence is worth it if it means your body is not filled with toxins. We are aiming for health here, toxin free health!
Tip: if you really can’t buy all organic produce and want to know where to save and where to splurge remember this, if you are eating the skin, buy organic. If you are throwing the skin, buy standard produce. So, pineapples, melons, kiwis, oranges can all be standard produce but carrots, apples, leaves etc should be organic.
What to do:
- Boil the chopped carrots until soft
- In a separate pan gently fry the onions until soft, added the cumin and turmeric
- Once the carrots are soft take them out of the boiling water (do not throw the water way!), add the carrots to the onions, turmeric and cumin
- In the boiled carrot water add the lentils, simmer these until soft.
- Add the lentils to the carrots, turmeric, cumin and onions
- Pour 500ml of vegetable stock, cover and simmer for 10 minutes.
I got four generous portions out of this batch, if you would like more increase the carrots, lentils and veg stock. Simply pop in your fridge or freezer and enjoy throughout the week.