We are going through the change in seasons and the weather is very unpredictable. The switch between hot and cold, wind and rain can aggravate the body and mind, especially after the long winter we’ve had. The best solution I found is to keep bringing scarf and gloves with me everywhere (even if it looks glorious at this moment, everything can change in an hour), keep drinking hot drinks (have your tried hot water yet instead of room temperature water?) and of course eating hot food. Perfect opportunity to make soup I say!
I looooove making soups! Hot, gooey and full of flavour from seasonal vegetables. Can’t get any better than this in the cold weather.
TIME: 30 MINS
You are going to need:
- 1/2 cup barley
- 1-inch square ginger root
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 2 tsp turmeric
- 1 bay leaf
- 2 tbsp coconut oil
- 1/2 leek
- 1 low salt organic vegetable stock cube
- 2 small potatoes
- 1 small carrot
- 1/2 courgette
- 1/2 beetroot
- 1 cup cooked green lentils
- Fresh basil and dill
- Add water to a saucepan, then barley, a pinch of salt and bay leaf, bring to a boil, then reduce to simmer for 20 mins.
- Peel and grate ginger.
- Heat up a frying pan, tip in fennel seeds and, over a medium heat, brown for a couple of minutes, tossing them around the pan frequently.
- Add coconut oil to the frying pan, cumin seeds, ginger and turmeric. Fry for a couple of minutes.
- Chop leek and add it to the spices. Fry for a few minutes and transfer to the saucepan.
- Add organic vegetable stock cube in.
- Peel potato, carrot, courgette and beetroot. Dice and add the saucepan.
- Add cooked lentils in.
- Keep simmering the soup for about 15 mins.
- Serve with fresh basil and dill.
Have a beautiful day, Marina xx