Cucumber and Coconut Soup

semi-husked-coconutsI have made this soup with pickled cucumbers in salt water – the traditional Polish way but you can use fresh cucumbers instead.

 

Ingredients:

4 – 5 small pickled cucumbers or one large fresh – grated

1 onion, 1 carrot, 1 sweet potato, 1 celery stick-  all chopped

500ml water – if you are using the salty cucumbers, you can use the salty water as well

1 can coconut cream

seasoning but if you use the water from the cucumbers don’t use any salt

Method: 

Boil the water in the pan and add all vegetables, after about 10min add the coconut milk and simmer for further 10min.

Happy Eating 🙂

 

 

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White Bean Stew

White Bean StewWhite beans are an excellent source of fibre and protein. They are loaded with antioxidants and have good amount of detoxifying enzyme, molybdenum. They contain carbohydrates but have a very low glycaemic index and produce alpha-amylase that helps to regulate fat storage in the body. They are also very good supply of magnesium.

 Ingredients:

1 cup of white beans (flageolets) – soaked overnight

1 red pepper

1 small leek

1 tsp thyme or rosemary

1 tsp cumin

1 tsp sea or Himalayan salt

½ tsp cayenne pepper

1tbsp olive oil

2tbsp milled flaxseeds or porridge oats – optional

 Method

Place the soaked beans in 2 cups of water and bring to boil. Add thyme, cumin, salt, cayenne pepper and olive oil. Reduce the heat and simmer for 1 and ½ hour until the beans are soft.

Add chopped pepper and leek and simmer for further 30min until the vegetables are soft. To thicken the stew, add milled flaxseed or oats.

Edible Wild Mushroom Soup

Chicken of the woodsI went on a bike ride today and foraged a wild mushroom commonly known as “chicken of the woods”. This orange fungus grows on hardwood trees like oak or willow. It has a lemony, meaty taste and can be cooked like chicken. Although it can be fried I like it cooked in soups, as frying would absorb a lot of oil (like aubergines). This fungus eats cancerous cells and is an excellent source of protein!

 

In my soup, for 2 servings I have included the following:

 INGREDIENTS

1 cup chicken of the woods, chopped

½ cup red lentil

½ leek, chopped

1 carrot, chopped

1 large tomato, chopped

1 tbsp hemp oil/ extra virgin olive oil/ coconut oil/ flax oil

1 tsp turmeric

½ tsp Himalayan salt or best quality sea salt

1tsp whole cumin

pinch of cayenne pepper

2 cups of of water

METHOD

Place red lentil and cover with water. Add the spices and oil. Bring to boil, reduce heat and simmer for 10min. add the chopped vegetables. Simmer for another 15min. until the vegetables and lentil are soft. Enjoy!

Beetroot Soup

IMG_1345Beetroot – The Vegetable of The Heart

This warming deep red vegetable improves the blood flow and oxygen delivery in the body. According to research by Queen Mary University of London funded by British Heart foundation nitrates in beetroots converted to nitrietes in the mouth open the blood vessels improving all functions related to heart. Beetroots are an excellent aid in preventing dementia, lowering blood pressure and improving physical body performance.Its get better, beetroots are great source of antioxidants fighting free radicals and folic acid essential for tissue growth. It contains vitamin A, B6, C, potassium, magnesium and iron and has both, carbohydrates and protein.This sweet and earthy vegetable can be eaten raw in a form of juice or salad but its also very tasty and warming in soups. You can add any vegetables to your soup as beetroots will overpower them with their colour, so open your fridge and pick what you’ve got.

In my soups, for 2 servings I have included the following:

1 large beetroot

1 cup chopped cauliflower or broccoli

½ leek

2 carrots

1 tbsp hemp oil/ extra virgin olive oil/ coconut oil/ flax oil

1 tsp turmeric

1 tsp Himalayan salt or best quality sea salt

pinch of cayenne pepper

500ml of water

1tbsp milled flax seeds – you can do it in a coffee grinder

In a large pan, bring the water to boil, add chopped beetroots, turmeric and salt and boil for 10min. Then add the rest of the vegetables and cook for another 5min. Turn the heat off. Add milled flaxseeds, best quality oil and mix well.