Ginger, winter vegetable Soup

Ingredients:

Serves 2-4

1 -2 inch ginger, peeled and sliced
2 x large carrots
1/2 cauliflower head
1 x courgette
1 x leek
500ml water
1 tbs ghee (or coconut oil)
2 x cloves of garlic
1 tsp fennel seeds
1 tsp ground turmeric
1/2 tsp ground cumin
160ml tin of coconut cream
1 cup fresh coriander leaves
1/2 lemon juice
1 tsp rock salt

To serve:

Desiccated coconut, cayenne pepper

Method:

Chop the vegetables ready to cook on the stove, start with the carrots, cauliflower and ginger, bring 500 ml water to the boil then simmer for 8 mins. Add the courgette and leeks, continue to simmer for another 6 mins.

Separate the water and vegetables, place the vegetables in a blender with the lemon juice and coriander and begin to blend adding the 500ml vegetable water (topped up with boiling water if necessary).

Sauté the garlic and spices (not the cayenne pepper) in the ghee to release the flavours. Add the coconut cream bringing up to temperature then reintroduce the blended vegetables with 1/2 tsp rock salt continue to heat through. Serve with desiccated coconut and cayenne pepper - if you want to give it a kick!

Easy, 10 min, Green Lentil (kitchari-style) Soup

Ingredients:

Serves 2-4

400ml tin of green lentils
1/2 cup coconut milk
1 1/2 cups filtered water or vegetable stock
2 cups of vegetables, for example celery, carrot, garden peas, green beans
2 tbsp ghee (or flax-seed oil, or coconut oil)
1 inch fresh grated ginger root
2 cloves garlic (optional)
1 tsp ground turmeric
½ tsp ground cumin
1/2 tsp fennel seeds

To serve:

Fresh coriander, lemon juice

Method:

Sauté the fresh ginger and the spice mix into the ghee to release the flavours. Add the vegetables to soften for a few minutes, then add the coconut milk and filtered water and simmer for approx 6 mins. Add the lentils and continue to simmer until everything is heated through, approximately 3 mins.