The 'Raw Food' Fashion + A Spicy Butternut, Coconut & Cayenne Soup Recipe
CATEGORIES: Dinners + Lunch Recipes
This week I am sharing with you two of my favourite things of the moment. Soup and Smoothies .
(I must have an S fetish…)
Soups are my winter staple. They are a great way of getting beneficial broth/stock into your body which is so good for you body (read here for why it is so incredibly good for you) as well as helping you consume loads of vegetables.
There is a bit of a raw food trend going on right now but I have to say I am not an advocate of eating only or mainly raw vegetables. I do eat raw vegetables (carrot sticks and peanut butter is an obsession of mine!) but I balance it out with lots of cooked ones too.
This is because some vegetables when raw are hard for the body to digest and although have a high in minerals and vitamins content, are sometimes not accessible to the body (click here for an article with a handy slide show of what vegetable to cook and what to eat raw).
So please don’t be drawn into fads or fashions just be balanced and listen to your body!
Also they are a love of mine because soups are warm, easy to transport (in a flask) and the perfectly easy lunch or snack.
Todays recipe is souper easy (sorry had to be done) as it contains very few ingredients, and they can be shoved in a slow cooker or large pan, left to simmer, then blended, and before you know it you have made about 3-4 days worth of meals! It contains loads of healthy fats from the coconut (read here for why coconut is so good for you) and healthy carbs from the squash, as well as cayenne pepper (see here for its benefits) which is great for helping defeat the cold.
So an all round winner! Delicious, easy to make and good for you. A #naturallyhealthy 2014 here we come…
(Learn how to make your own stock/broth here)
- 800g Butternut Squash peeled and chopped
- 1.25 Litres of Stock/Homemade Broth (reduce by 200ml is using Coconut Milk)
- 1 tsp Cayenne Pepper
- 1.5 tsp Ground Ginger
- 1/2 tsp Freshly Grated Ginger
- 100g Coconut Cream OR 200ml Coconut Milk
- 2 Garlic Cloves
- Seasoning to taste
- Place in the ingredients (except salt and pepper) in a pan or slow cooker. Cook until butternut is very soft ( overnight in slow cooker or about 30 mins on medium heat on hob).
- Remove from heat and then using a hand blender blend until smooth. Season with quality salt and pepper to taste.
- This is delicious as it is but feel free to add any extra veg that needs using up or fresh herbs like coriander or oregano.
- Homemade broth/stock is highly recommended but if using stock cubes make sure they contain no MSG, gluten or other weird ingredients if possible:)