It's getting warmer. Days are getting longer. Pollens are attacking the noses of sensitive people. Yes- Spring has arrived.
The departure of winter and emergence of spring, the cross over of fresh produce, the sunshine, the sudden rain showers (& hail), the cold nights (and sometime cold days!) inspired me to create this soup. It's a bright golden yellow feista filled with a mix of veggies from the end of winter and new refreshing ingredients spring brings.
Say hello to my 'Goodbye Winter, Hello Spring Soup'.
I've just finished a week full of filming. Which meant I was on set all day, into the night, every day of the week. Yes! It was great.
What I like to do the day before a big week is to prepare a big pot of soup for an easy and nutritious dinner, that's quick to prepare and eat! I also like to make a whole bunch of nutritious snacks that will tide me over while I wait between takes on set- but more of that later- for now, the soup!
Soup is such a wonderful thing. It's easy to digest, so is kind to your belly (especially if you're getting home for a late dinner, soon to jump in bed!) and packed full of all the veggies, pulses, herbs & all goodness you need to keep your body running at its peak.
Your metabolism slows down from 2pm everyday. The best way to eat is to actually have a smaller meal in the evening. It's also best to eat at least 2hrs before you go to bed... So after a big busy day, a quick, soothing, nourishing, small meal is the best thing you can do.
Okay, let's gets down to business..
GOODBYE WINTER, HELLO SPRING SOUP
What you need:
1/2 pumpkin of your choice chopped
1 carrot chopped
3 big ears of corn (or 4)
1 brown onion chopped
1/2 a large leek, sliced
1 cup of soaked cashews (at least 4hrs)*
tsp cayenne pepper
What you do:
In a big pot heat some butter and/or the oil of your choice, with the cayenne pepper and turmeric, cook for a couple of minutes. Add the onion and brown. If you add a pinch of salt at this point in time, it will prevent the onions from frying and help them to brown and caramelise.
After a few minutes, add the carrot and leek, give them a good mix and cook for about 5 minutes.
Chuck the pumpkin in the pot, stir, then cover with filtered water. Add as much water as you want soup. Bung a lid on the pot and simmer for about 1/2 an hour.
While the soup is bubbling, slice the corn kernels off the cob & make sure you've given your soaked cashews a good rinse.
Once the soup is cooked, remove from heat, add the corn, taste for seasoning and adjust to your taste.
Add the cashews and blitz in a blender.
At this stage, you may want to add more water- adding more water will obviously thin your soup, so personalise your soup and do what you want.
Done! Eat, yum!
I like to garnish this soup with My Dukka (recipe to come!) and a drizzle of oil. this soup would be amazing with a dollop of greek style organic yogurt- of a good sprinkle of smoked paprika. mmmm
* Its important to soak your nuts for at least 4hrs before you eat, I soaked mine overnight. This breaks down the natural enzymes that preserve nuts and stop them from expiring and flowering. This natural preservative makes it hard for our stomachs to digest and prevents us from reaping the full benefits of eating nuts. Make sure you give the soaked nuts a good rinse, otherwise you'll still be consuming the preservative you were trying to eliminate. makes sense. :)