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Beat the autumn blues with these tasty and healthy soups

This month I decided to post 2 soup recipes because for me nothing is more comforting and satisfying than a hearty bowl of soup after a long walk outside in the cold or a hard day’s work. Easy to make, healthy and utterly delicious.

Slow Roasted Tomato Soup
Tomatoes are a good source of Vitamin C, K, biotin and lycopene – a natural antioxidant that boosts the immune system and can help to keep cells healthy. Tomatoes also contain coumaric acid and chlorogenic acid that can help to repair damage caused by smoking (!).

Raw tomatoes are great but did you know that slow cooking them increases the amount of lycopene they contain? Great news.

I like to make this recipe during the tomatoes season (August-October) and I buy loads from our local farm… all shapes, forms and colours… perfect.

Ingredients
1kg fresh tomatoes
2 red onions
3 garlic cloves
1 tablespoon melted coconut oil or olive oil
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
Pinch of salt and pepper
A few sprigs of basil (to garnish – optional)

Directions
1. Preheat the oven to gas mark 4, put a deep roasting tin in the oven to heat
2. Wash and half the tomatoes and onions. Peel and crush the garlic. Place them in a bowl and add the rest of the ingredients and mix well
3. Take the roasting dish out of the oven and tip the bowl content. Place the tomatoes, cut side down and cook for 40-45 minutes, stirring every so often
4. Take the tin out of the oven and tip everything in a soup pot, let this bubble away for 5 minutes (the tomatoes will have let out a lot of juices)
5. Pour 500ml of good quality vegetable stock, bring to the boil and reduce to simmer, uncovered, for 20 minutes
6. Blitz until smooth and season to taste. Serve with some fresh basil leaves (if you wish).

Thai Butternut Squash Soup

A meal that is easy to make and packed with vegetables. Butternut squash is a favourite in our household. The hardest thing about this recipe is preparing the butternut squash but after that it's plain sailing.

With the leftover coconut milk, why not make a coconut rice pudding, a coconut chia pot or add it to your favourite smoothie… Coconut milk is so versatile…

Ingredients
1 – 1.25kg butternut squash, peeled and diced
1 large onion, chopped
1 tablespoon coconut oil
1 lemongrass stick, bruised and cut in half
1-2 red chillies, roughly chopped (keep some for serving)
Juice 1 lime
¼ – ½ tin coconut milk
Handful of coriander, leaves picked

Directions
1.Prepare all of your veggies and in a large pan gently fry the onion, lemongrass and chilli in the coconut oil for 5 minutes
2. Add the squash and continue to cook for a further 5 minutes
3. Add 750ml of water, bring to the boil and simmer for 15 to 20 minutes. Remove from the heat
4. Take the lemongrass out, add the lime juice, coconut milk, blitz
5. Season and sprinkle with some fresh coriander and chilli before serving.

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More About The Author - Marie-Eve Maitland

Marie-Eve Maitland Marie-Eve (pronounced the French way and, yes, you guessed it, Henry's wife) is our kitchen and food-wiz and is behind our healthy recipes and also manages our twitter account (get in touch!).  Having graduated in dietetics in Canada, Marie-Eve is passionate about eating, discovering new foods and leading a healthy lifestyle to make sure she in tip-top shape to look after her little girl, Elodie. Marie-Eve loves cooking (of course), weight training, yoga, walking, matcha green tea and chocolate (amongst other things).

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