Monday, 29 September 2014

recipe time :) soup coming your way!

Hello to all!!! It has been a busy day for me today and lovely to see how I got all my errands done and even had time to squeeze in a manicure... :)
I have a couple of drafts for future posts but wanted to start sharing some recipes with you too...As part of eating cleaner  you would really improve if you start getting that inner mini chef you have and start chopping, sautéing and is sometimes easier than you may think and with correct preparation you will have a healthy hearty meal in no time. We will soon cover how to do groceries for a weeks lunch and dinner and how to preserve it all in the freezer and fridge so at least you invest a few hours one day playing chef and you can eat the whole week!!! doesn't it sound great? cook once and eat twice or more yuuuum.

I personally looooove soups. Do you? I love all sorts, stews, creams, purees and hearty soups. I often add grains to them and fresh spinach and herbs at the end to add in some extra nutrients and that bit of color to the plate.
Today's recipe will be a hearty soup which can be slightly to moderate spicy depending on how much you like cayenne pepper.


rosemary, thyme, basil and oregano (italian mixed herbs) fresh is better but dried works as nice too

cayenne pepper
salt (I personally use himalayan the color and health benefits! check it out)
fresh spinach leaves
1 medium white onion
1 medium size tomato
2 garlic cloves
1 corn on the cob
3 stalks of celery
2 carrots
1 and a half cups of green lentils
veggie stock to discretion starting with a minimum of 4 cups

Preparation before cooking

Dice the tomato, celery and carrot
Slice the onion and garlic
Clean out the corn and boil it until corn nibs are tender on the outside but still a bit hard on the inside. I check every 10 minutes after water starts boiling. When ready separate the nibs from the cob with a fork and keep aside.
Boil some veggie stock in a pot and keep on the side.

Cooking time!

Step 1. In a pot lightly sauté onion and garlic adding some spoonfuls of veggie stock to avoid burning
Step 2. Add 4 cups of veggie stock and bring to boil
Step 3. Simmer and add diced tomato, diced celery, diced carrots and corn nibs
Step 4. Add herbs, pinch of salt and a pinch of cayenne pepper and keep on a low simmer for 25 minutes
Step 5. Add spinach and lentils and simmer for another 15 minutes
Step 6. Turn heat off and let sit for 15 minutes before serving

You can always add some more cayenne if you like it spicy! And as an option you could save some fresh spinach leaves and decorate the bowl before reaching the table...looks and tastes delish!!
Hoping you enjoy the recipe and if you have any spare you can always freeze it for another time.

Get healthier inside out and have fun cooking :)

That's how it will look like :) It was delicious!!!!!!

Rocio Arenas

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