A whole heap of Goodness
So I wanted a “one pot stop” meal, nothing too fancy, just chuck it all in and let the pot do the work. With a tiny bit of forward planning (now don’t shut down your computer at the mention of that… I’m only talking a bit of a cook up on sunday evening nothing too drastic here) you can have a delicious lunch sitting in your fridge which you can eat all week long when you are short for time. Each day you could added something extra in for variety like left over shredded chicken, a handful of brown rice, cooked quinoa etc.. It travels well as it is easy to eat out of a thermos with a wide mouth, you will be very thankful for a warm meal while on the go if this yummy soup makes it into your bag when you dash out of the door at the start to a busy day.
I started putting the ingredients together after being inspired by a fabulous book called “Eat Yourself Young” by my dear friend Elizabeth who is a Naturopath and Herbalist and all round gorgeous human being. She mentions in her book that her five core anti-ageing ingredients to add in to our diets on a regular basis are beetroot, turmeric, red beans (aka Aduki Beans/Kidney Beans), lemon and garlic. I was scratching my head thinking how can I eat as many of these wonderful ingredients as I can in one go. No mucking about here ladies we love anti-ageing foods don’t we so I was going for maximum impact here and bar the beetroot I managed to get everything else in this soup.
I hope you enjoy this Bowl of Goodness and do tag me in to your pictures and leave a comment if you manage to make this at the weekend as I would love to hear how you got on. ?
A recipe just for you
Bowl of Goodness
As this is quite a chunky dish you do not need to be too precise or chop your ingredients too small. I like to prepare all my veg and spices first making it easier to sling everything in the pot when you are ready.
Heat up your preferred cooking oil, I love ghee for this dish. Sweat the onions until they are starting to soften then add your garlic and turmeric and continue to sweat for a further few minutes.
Reduce the heat and add the leeks. Pop the lid on for a bit to help the leeks to soften in the steam.
Then add in the carrots and peppers and stir everything thoroughly.
Pour in the stock and tomato soup or if not use a bit more stock and a tbsp tomato puree if you prefer. The exact volumes will depend on the amount of veggies you have used.
Then add the sprouted or tinned aduki beans and the diced courgette and chopped kale. Pour in the lemon juice and the lemon rind which I cut into quarters (lemon rind is full of pectin and other goodies so its well worth adding into the soup but you will not be eating it later).
Let the soup simmer on low for 3-5 minutes until all the veggies are cooked through but still a lovely bright colour.
I like to cool my soup and pop it in the fridge over night as I think the flavours intensify with time.
Just heat and serve in the normal way when you are ready to eat it. Just remember to remove the lemon rind from your soup bowl before eating !!
This soup stores in the fridge for several days and I quite often live off a batch all week for my lunches when I am pushed for time. It is great served with leftover meats added or some leftover rice or quinoa if you are in need of an even more filling meal. It travels well in a thermos if you fancy taking it to work with you too.
Aduki beans are packed with antioxidants, in some cases twice as many as in blueberries. They can help to reduct inflammation and are also packed with calcium, copper, iron, magnesium, zinc and a whole host of B vitamins as well as being packed with fibre and protein too. By sprouting your beans this increases their vitamin content and makes them easier for your gut to digest (that means less gas ladies !!).
Sprouting is super easy and means you can use the beans in soups, in salads and they can be frozen too. If you would like to learn a bit about sprouting, how to do it and why it is so good for us then leave a comment for me and I will upload a bit more info for you on my Tasty Tips section.
To see my finished soup from earlier this week, scroll down to the gallery and play the little youtube clip.
Ingredients
Directions
As this is quite a chunky dish you do not need to be too precise or chop your ingredients too small. I like to prepare all my veg and spices first making it easier to sling everything in the pot when you are ready.
Heat up your preferred cooking oil, I love ghee for this dish. Sweat the onions until they are starting to soften then add your garlic and turmeric and continue to sweat for a further few minutes.
Reduce the heat and add the leeks. Pop the lid on for a bit to help the leeks to soften in the steam.
Then add in the carrots and peppers and stir everything thoroughly.
Pour in the stock and tomato soup or if not use a bit more stock and a tbsp tomato puree if you prefer. The exact volumes will depend on the amount of veggies you have used.
Then add the sprouted or tinned aduki beans and the diced courgette and chopped kale. Pour in the lemon juice and the lemon rind which I cut into quarters (lemon rind is full of pectin and other goodies so its well worth adding into the soup but you will not be eating it later).
Let the soup simmer on low for 3-5 minutes until all the veggies are cooked through but still a lovely bright colour.
I like to cool my soup and pop it in the fridge over night as I think the flavours intensify with time.
Just heat and serve in the normal way when you are ready to eat it. Just remember to remove the lemon rind from your soup bowl before eating !!
This soup stores in the fridge for several days and I quite often live off a batch all week for my lunches when I am pushed for time. It is great served with leftover meats added or some leftover rice or quinoa if you are in need of an even more filling meal. It travels well in a thermos if you fancy taking it to work with you too.
Aduki beans are packed with antioxidants, in some cases twice as many as in blueberries. They can help to reduct inflammation and are also packed with calcium, copper, iron, magnesium, zinc and a whole host of B vitamins as well as being packed with fibre and protein too. By sprouting your beans this increases their vitamin content and makes them easier for your gut to digest (that means less gas ladies !!).
Sprouting is super easy and means you can use the beans in soups, in salads and they can be frozen too. If you would like to learn a bit about sprouting, how to do it and why it is so good for us then leave a comment for me and I will upload a bit more info for you on my Tasty Tips section.
To see my finished soup from earlier this week, scroll down to the gallery and play the little youtube clip.
make mistakes its better than faking perfection
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