Sometimes catching the seasonal cold is inevitable but I still think it is worth doing our best to avoid it! Exercise helps boost our immune system so booking in those January PT sessions has already got you in good stead. The next thing you can do is fill up on the so-called “super foods.” Personally, my view is that there really is no such thing as a “super food” and many other foods that aren’t marketed as such, have equal or higher nutrition value – and often for half the price! So just focus on nutritious food!
To start the new year, I locked myself away in the kitchen and batch cooked some soups. Some of which I will freeze to preserve for the lazy evenings when a pizza is just so tempting! This soup was easy to do and is such a delicious combination of flavours. I am no chef and was inspired by the minimalist baker. If you haven’t checked out the recipes on there then you need to 🙂 this soup is vegan but you could add some smoky ham, goats cheese or pancetta if you are so inclined. I just added a sprinkle of toasted pumpkin seeds!
Ingredients
1 small butternut squash
2 shallots or small red onions
Veggie stock
Coconut Oil or butter (if not vegan)
2 garlic cloves
2 table spoons Curry powder
half a teaspoon Cinnamon (ground)
2 tablespoon maple syrup
Chiilis (fresh or dried flakes) to taste
3/4 large tin Coconut milk (half or full fat)
Salt and Pepper
Method
Soften the onion and garlic in coconut oil (and chillis if using fresh) and season with salt and pepper if you like. Add squash, cinnamon, curry powder, maple syrup, stock and boil until squash tender. Add coconut milk and blitz in your blender until desired consistency. Add toasted pumpkin seeds, goats cheese or pancetta to add some sparkle!
And voila! Gorgeous homemade soup! If you have small children, you can just wizz up the squash and coconut milk for a delicious veggie puree or soup on the side 🙂
Wishing you all a very nourishing January,
Victoria xx
