Warming Halloween soup

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There is lots of excitement in my house this time of year. Halloween costumes are planned and decorations are everywhere, storage bags overflowing with remnants from years gone by but still in good working order. As usual I’m mostly loving the food. With its warming flavours and golden colours of squash and pumpkin, sweet potatoes and carrots this is a holiday that is right up my street. And there is nothing better than a good soup – we’ll be having one everyday this weekend although the kids want it as a starter rather than the main event.

It’s almost entirely impossible to get it wrong. Add as much of any orange and golden veg into the pot with some garlic, onion and turmeric (natures natural anti-inflammatory) and vegetable stock. Let it simmer for about 15 minutes or until soft and then liquidise until smooth. Add Himalayan salt and some black pepper to finish off and you have a rejuvenating and highly nutritious Halloween brew that nourishes, alkalises and fuels your body and mind.

Warming Halloween soup (serves 2)

2 large sweet potatoes

1 small orange squash (or butternut or both)

4 carrots

1 small onion

2 cloves garlic

1/2 thumb turmeric root (or ground turmeric)

salt and pepper to flavour

pinch of paprika

How to:

Chop all veg into cubes and gently fry in either coconut oil or organic rapeseed oil until slightly softened. Make sure you’ve removed the seeds of the squash first! Add 1 pint of vegetable stock and bring to boil. Let simmer on gentle heat for about 15 min or until all root veg is soft. Liquidise until smooth and serve with sprinkled paprika and herb of choice on top. We like basil.  Makes a starter for 4 or mains for 2. Enjoy! x

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