Soup for the soul - pitta friendly
For those of you following a pitta-reducing diet, this is a really lovely soup recipe:
Ingredients
10 teaspoons fennel seeds
2 teaspoons coriander seeds
2 teaspoons turmeric powder
A whole heap of fresh organic veggies and seasonal chopped such as courgettes, squash, beans, carrots, peas, kale, spinach, broccoli, sweet potato and/or leek.
Veggie stock
Salt and pepper
Method
Grind the herbs into a fine powder using a coffee grinder or an electric grinder, or even a mortar and pestle.
2. In a large pan over a high heat, bring the water to a boil.
3. Add the vegetables, stock to cover and a little more (depends how thick you like your soup), salt & pepper and a teaspoon of the spice mix intially
4. Bring to the boil and simmer. The longer you let it cook, the creamier the soup will be; less time means your soup will have a thicker texture and your vegetables will be more al dente. I tend to leave for longer, sometimes simmering for 30 minutes.
5. Check the taste and add more spice mix if needed.
6. When ready, transfer the vegetables and cooking liquid to a blender carafe. I use a Vitamix, which is worth every penny I paid for it. You could add 2tsp of ghee and a cup of fresh almond milk to make it creamier and gain the various benefits of both. Blend on medium to start and then higher to get it super smooth. You could also use a hand held blender until smooth.
7. Give Reiki to the soup if you are Reiki attuned!
You can eat on its own, or with fresh bread, this recipe here is very satisfying to make and I am told it tastes lovely, or rice cakes with humous on the side (this is a lovely recipe here, just that I substitute lime for lemon, skip the garlic and add parsley rather than paprika, I also make my own tahini by roasting sesame seeds and whizzing in the Vitamix ), or you could add some cooked rice.
This is a great way to make the most of the harvest and honour the changing season and help balance pitta!
Happy soul soup making!
Love Emma x
