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Tis the souping season and the season to drink warm things. So we are launching a super dooper special Soup Cleanse. Featuring all your favourite soups, plus some delicious new ones. The program has 4 soups each day plus a hot shot elixir and organic vegetable broth each day. We are featuring the delicious gut healing broth from the fabulous cooks over at Broth of life. The broth is made from nothing except pure organic vegetables, Himalayan rock salt, and organic extra virgin olive oil. Our hot shot elixir is a spicy mix of ginger, turmeric and cayenne pepper with lemon juice. The hot shot elixir is a natural immune boosting and natural anti bacterial shot that needs to be mixed with hot water.
Our new soups include a scrumptious Pumpkin Coconut soup, and an Asian style Kale Broccoli soup and an Indian spiced Kale Coconut curry Soup.
Our delicious soup cleanse has a sample menu such as:
Breakfast: Pumpkin coconut soup – pumpkin, coconut milk, leek, ginger, garlic, chives, coriander
Post breakfast: hot shot elixir – ginger, lemon, turmeric, cayenne pepper
Late morning snack/early lunch: carrot cashew soup – carrot, cashew, ginger, coriander seeds, pear
Early Afternoon snack/late lunch: Lentil Luncheon – tomato, carrot, lentils
Pre dinner drink: Organic vegetable broth
Dinner: Rockin’ tomato soup – rocket, tomato, chickpeas, celery
When it gets cooler, there is no need to throw healthy out the window and shut it tight against the wind. Healthy dinners are easier than you think. Hot and satisfying, soups are perfect for the wintery months because you can pack them full of goodness and they carry no guilt. If you are worried about not being full from a soup, beans, chickpeas and lentils are an easy way to add in healthy vegetable proteins that will help keep you satisfied.
So here is my easy go to soup recipe (please exclude the impreciseness, the measures are not exact)
Roasted Mushroom and Blackbean Soup
1 brown onion, chopped
2 tablespoons coconut oil
1 clove garlic, crushed
500g Swiss brown mushrooms
1 tin black beans, drained and rinsed
1 bunch brocolini, chopped
About 5 sticks celery, chopped
½ teaspoon rosemary
1 teaspoon salt
Massel Vegetable Beef Flavoured stock 2 cubes
4 cups water
Fresh parsley to finish
Use a baking tray and use 1 tablespoon of coconut oil, to line the tray. Add the mushrooms in the tray, toss them in the oil and sprinkle with rosemary and salt. Roast the mushrooms for at least 30 mins (go for a quick run). Chop the onion and garlic and use the other tablespoon of coconut to sauté the onion and garlic, till translucent, add in chopped celery and chopped brocolini. Add in water, stock and mushrooms and allow to simmer for about 20mins. Add the washed and drained beans at the very end and serve. Add fresh parsley to finish.