My ode to spring! This light, seasonal dish offers a mix of nutrient-dense vegetables, and different textures – providing energizing nourishment, without overloading your digestive system. The fermented miso also provides probiotic benefits, supporting the gut/body during the seasonal transition. As we move into warmer weather, and away from heavy winter meals, we can start incorporating more fresh, and lightly cooked whole plants into our diets – like this! These vitamin, mineral, and fiber-rich foods are immune supporting, that are especially supportive during ‘allergy season’. Eating (somewhat) seasonally, allows us to rotate our diets – obtaining a wider spectrum of nutrients, and making our meals more varied and interesting!
This seasonal soup is packed with vitamins, minerals, antioxidants, fiber, and deliciousness. A warming and tasty addition to any Fall lunch or dinner! While potatoes are typically paired with leek in soup, I prefer turnips – being a lower glycemic (less starch/sugars) root vegetable. Instead of processed Bouillon cubes/packaged veggie stock, I used umami-rich white miso paste to season the soup – which also provides probiotic benefits. To make the most of your time in the kitchen, I suggest prepping a big batch of soup, which is easy to freeze for future meals. Bake plenty of roasted cauliflower as well, which can be added to ‘pseudo-grain bowls’, warm salads, or enjoyed as a snack – dipped into homemade hummus for example. Having healthy dishes like this in the fridge or freezer, makes it easier to eat well throughout the week!
This warming and nourishing soup provides a quick and flavoursome winter ‘meal in a bowl’. I prepared this dish for my parents who came over for dinner in celebration of their 29th year wedding anniversary. We enjoyed slurping the broth at the end, after all, a family that slurps together stay together!
I made a big pot of this simply yet satisfying lentil soup to supply a quick and easy lunch throughout the week. Now in the dead of winter, a hearty soup is all I want to eat! Pack it in a jar or thermos to keep it hot and enjoy on the go.
Ingredients: 1 buttercup squash, chopped 3 Bosc pears, chopped 3 carrots, chopped 1 large onion, chopped Anise & fennel seeds Turmeric (for colour & medicinal properties) Fresh ginger, minced 3-4 cloves of garlic, minced 1 sprig of fresh rosemary, finely chopped TIP: Leave the buttercup squash un-peeled as all the nutrients are in the peel. […]