Even I need a change from coffee.
Pomegranate juice topped up with hot water, add a cinnamon stick, green cardamom pods, star anise, a slice of lime or lemon, slice of fresh ginger. Mulled and refreshing – hot or warm. It’s good for you!
It’s an icy December morning. Time to make soup!
You will need:
A big pan
1 Leek or 1 onion
2 celery sticks
2 large carrots
1 large potato
1 large sweet potato
Some neep (turnip)
Some squash (not vital but…)
1 small apple
Butter, sunflower oil, vegetable stock, fresh ginger, paprika, chili flakes, beetroot powder
Salt and pepper to season
Chop and peel all veg and fruit.
Start with oil, butter and onion/leek. Then add as per the list above with water/stock, slowly stirring.
Finally add ginger etc and season.
Let it simmer slowly until all the ingredients have disintegrated. Blend, and it’s ready to have with some nice wholemeal bread.
I always think of Mars when making it.
Beans and pulses are good for us. Some of us more so according to our body types and temperament. Some like to scoff at the good old red lentil, I just like to scoff it. Add it to anything like bolognese, lasagne, sauces.
You will need for four people:
I large onion
2 cloves of garlic
2 good-sized carrots
Olive or sunflower oil
A good dollop of red lentils
1 celery stick
1 bay leaf
(Ham or bacon is optional as is a spoon of plain yoghurt)
You can add chopped tomato (from a carton, not tin) and vegetable stock
Add the oil and chopped onions and garlic to your pan. Gently cook til golden.
Add the chopped vegetables, lentils and spices/herbs
Pour in enough water and stir a couple of times. Set on low heat to simmer for about ten minutes. Keep checking the expanding lentils and add water as required. Cook for about 45 mins to an hour. It should be done.
Then the rest is up to you. How do you like your soup? Smooth, gritty as it comes out of the pan….you decide.