Superfood Soup

Served with a superfood bread..

Ingredients for soup

1 butternut squash - peeled and chopped into cubes

2 red peppers - chopped

1 yellow pepper - chopped

200g kale

2 cloves garlic - thinly sliced

1 tsp paprika

1 tbsp cumin seeds

1 tsp ginger

1 tsp mango powder

2 tbsp turmeric (LOVE turmeric)

1 tsp nutmeg

2 tbsp olive oil

1 tbsp veg stock(or cube)

1-2 pints boiling water

2 squares of block coconut

1 tsp cornflour (or arrowroot)

In a large pan fry the garlic and spices in the olive oil for 5 minutes, then add the chopped squash and stir for a further 5-10 mins. Mix the stock with the boiling water and pour over squash, bring to the boil, stir, let simmer and pop in the peppers. Then add the coconut and stir until all combined.

Once the veg has begun to soften, blend with a hand blender to your preffered consistency, I like to leave a few bits of chunky veg in mine, so it's half and half, if you don't have a hand blender, serve as a chunky soup. And if you feel it needs thickening, add a little cornflour or arrowroot and it should thicken it up right nice. Oh and I pop the kale in last as I don't like to cook out all the nutrients of the good green stuff..and it's a nice texture in the soup too, and colour :)

This soup was soooooooo nice, I went over board with the amount of turmeric but I love the stuff and it went together really well with the creaminess of the soup; twas a nice fluffy and delicate dish but also fills  you up right nice, it had a nice calming effect on me too which I think must have been from the turmeric.

And it went really well served with a couple of slices of home made bread, which I'm actually starting to get quite good at!...

Ingredients for bread

150g gluten free brown bread flour

150g spelt flour

2 tsp quick yeast

1 tsp salt

1 tsp fruit sugar

1 tbsp cumin seeds

2 tsp ground coriander

50g chopped dates

2tbsp olive oil

200ml hand-hot water

Put the flours, yeast, salt, sugar, spices and dates in a bowl and mix together.

Add the oil and water and mix to a stiff paste, if the mix is still a little dry, add a tiny bit more water, or if too watery, add a tad more flour.

Turn into a greased loaf tin, cover loosely with oiled cling film, or a tea towel and leave in a warm place for 45mins. 

Then remove cling film and bake in the oven for 20-25mins at 200oC until firm.

You can use any flours you like in this, I just prefer not to use wheat as most of the time my tummy doesn't like it, and you'll probably get a better rise out of using wheat flour.

I made this bread again the other day using 300g spelt flour and it rose much better, am still finding it tricky to find a wheat free flour that rises, but, despite that, this bread did taste super yummy and is nice and light on your lovely tummy.

Superfoods for superdoods ;)

Hope you enjoy

x