Hands up if you are feeling a bit run down after New Years!
Well I have definitely been fighting off tonsillitis for a few weeks and now the man flu plague has also hit the house!! I felt I had to step in to create some damage limitation asap (haha)!
So after a quick trip to the shops to fill our house with vegetables, I set to work making a soup for lunch. I LOVE soup and how versatile it can be. The best thing about it is how much goodness you can fit into one bowl.
The soup I made today was a Red Pepper and cashew nut soup. It was from the cook book ‘Recipes for Happiness’ from the Happy Pear which is totally awesome for plant based, vegan delights!
So all I did was:
Chop 2 onions and 2 pieces of garlic and fry in 1 and a half tbsp of coconut oil for 4 mins.
Chop 2 red bell peppers and fry with the onions (along with some salt) for 5 minutes.
Then add 1 can of chopped tomato, 150g cashews and 750ml of vegetable stock (a little less then they say as I like thick soup!).
Then bring to the boil and simmer for 15 minutes.
Easy!
Then whizz up in a processer (I had to do it a few times to get rid of the graininess of the nuts) then top with chilli flakes and in my case pumpkin seeds too!
The reason I love this recipe is because it is not only packed with lots of nutrients from the peppers, onions, garlic and tomato… the added nuts make sure that you are kept nice on full and don’t need to reach for a slab of bread to satisfy you. Perfect for fueling the body when it is looking to recover from a Winter illness and at the same time lovely and warming (especially with the chilli flakes!).
Making this soup has sparked my interest in creating some recipes of my own so watch this space for some nutrient dense, happiness soups coming to the blog soon.
Ciao for now xx
