Over the last month I've been travelling around Australia and my diet consisted of ice cold almond milk lattes, smoothie and acai bowls for breakfast and big salads for lunch and dinner. Which was perfect to help cool down in the 30 - 40 degree heat we experienced.
I absolutely love the Aussie diet and way of living, my body adapted to it really well. However since being back in the UK all I've been craving is warming, home-cooked food.
It's crazy how a change in climate and temperature can completely change your cravings. I'm a great believer in listening to you body and giving it what it wants and needs, so the first thing I wanted make when I got back in the kitchen was a thick, creamy, nourishing soup. This one definitely hit the spot!
It's gluten and dairy free and packed with antioxidants and a number of important vitamins and minerals to help fight off that winter flu!
I hope you enjoy it!
Ingredients: Serves 3 - 4
2 sweet potatoes
5 carrots
2 onions
5 mugs of boiling water
2 tbsp fresh ginger - finely chopped
2 tbsp almond butter
2 tbsp fresh ginger - finely chopped
2 tbsp almond butter
2 tbp ground cumin
1 tsp paprika
1 tbp mustard seeds
1/2 tsp cayenne pepper
2 tbsp coconut yogurt
50g coconut cream
Handful of flaked almonds or walnuts
Small bunch of coriander
Salt and pepper to taste
Method:
1 tbp mustard seeds
1/2 tsp cayenne pepper
2 tbsp coconut yogurt
50g coconut cream
Handful of flaked almonds or walnuts
Small bunch of coriander
Salt and pepper to taste
Method:
Dice the onions and chop the sweet potatoes and carrots into small chunks.
Mix in the cumin, paprika, cayenne pepper, mustard seeds, salt & pepper and stir for 1 minute.
Add in the almond butter and 1 mug of boiling water and stir until creamy sauce forms. Simmer for approx 2 minutes, before adding in the additional 4 mugs of boiling water.
Then add the sweet potato and carrots into the pan and boil on medium / low heat for 20 minutes.
Once cooked, transfer the ingredients into a blender or food processor and blitz until a liquid soup forms.
Serve into bowls, add a dollop of yogurt to top and a sprinkle of almonds and coriander to finish.
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