Being a food lover can be quite overwhelming. I often stare into my fridge, ravenous with hunger and wanting to consume its content all at once but not sure in which order. Today, after my Whole Foods veggie shop, I was having one of those moments. It all looked so dewy, crunchy and fresh that I wanted the lot. I promptly cubed and diced until I had a little sample of everything and heaped the lot into a pot of boiling water together with some sea salt.10 minutes later I had blended the content into a smooth soup with no bits in sight. Which had the added, unplanned, benefit of shielding the contents of the soup from my son who was home sick from school. Don’t get me wrong, he really likes a good soup but was he to know the precise ingredients, like courgette, ginger and sweet potato, he’d fastidiously declare that he was ‘just not that into it’.
My point is that this stuff is not rocket science and we know that our waistlines and energy levels benefit from plenty of good, seasonal veggies. The key therefore is to be arsed to whip up something healthy and quick instead of getting a cheese’n ham Panini from Costa.
Remember – it’s spring, people. Beach 2014 is beckoning!! Get juicing and souping, make weird and wonderful salads using all the fab organic veggies that are available to us and feel your energy levels soar and waistline shrink. Here’s the ingredients for the soup we had today:
1 large sweet potato
1/2 butternut squash
2 large broccoli florets
1 1/2 ” ginger root, chopped
1/2 can coconut milk
1 tsp coconut oil
A sprinkling of crushed chilli
Sea salt to taste
Cook for about 10 minutes then blend all into a yummy, smooth soup and serve. Enjoy x