I LOVE this soup! The walnuts create a wonderful earthy flavour, add nutrients and keeps you full for hours!
Note: you can save the pumpkin seeds - simply bake on an oven tray and add to soups, stirfries, salads or yoghurt.
Recipe: 1 can brown lentils -rinsed and soaked 1 medium butternut squash/pumpkin - cubed Water + salt, pepper & nutmeg Turmeric & black pepper 1/3 cup soaked walnuts 2-3 cloves chopped garlic
2 teaspoons mixed dried herbs
Method: Cook ingredients together, adding spices and garlic near the end to preserve flavour and nutrition. Squash is a rich source of antioxidant, vitamins & minerals with plenty of fibre to feed your beneficial gut bacteria and providing lots of energy for you to get the most out of your day.
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Use veggie or chicken stock if desired.
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Allow to cool a bit before blending. -------------------------------- Serve: Top with yogurt of choice, cheese, toasted pumpkin seeds. Plus, a drizzle of olive oil & always fresh herbs, which are a source of folate, full of flavour and packed with antioxidants for healthy cells
Walnuts a a good source of fibre, protein and healthy fats, which are great for a healthy brain, heart and bowel.
Spices such as Turmeric are an excellent way to add flavour plus antioxidants to meals. Your body will love the anti-inflammatory benefits of spices. Remember to add the black pepper to maximise the absorption of curcumin, from the Turmeric.
I hope you enjoyed this recipe. Head to blogs to check out plenty of ways to be a healthier you!
Laura x
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