After my juice fast last week, this week I’m juicing for breakfast and lunch, having fruit as snacks and making soups for dinner.
This Vegan, Gluten free soup is delicious and packed with protein, fibre, vitamins and minerals such as potassium, B6, B1, B2, K, C, manganese, folate, phosphorus, iron, zinc and many more!
I make a big batch and have it for 2-3 days.
1x Butternut squash: seeded and cut in to medium size cubes.
2x sweet potatoes: washed and cubed.
3x carrots: peeled and cubed.
2x 400g cans of cooked lentils you can use dried lentils just cook for longer.
2-3x large onions diced.
4x Garlic cloves crushed.
1 teaspoon of light olive oil.
1x chilli finely chopped or leave out if you prefer.
Place the butternut squash, carrots and sweet potato on a baking tray and brush with a small amount of light olive oil, season with Himalayan or sea salt and pepper and bake in the oven on around 180 for 35-40 minutes until soft and golden.
Meanwhile brush a frying pan with oil and fry the onions until light brown add the crushed garlic near the end and fry for the last minute.
Wash the lentils thoroughly in a colander until any bubbles are gone this is really important as unwashed lentils and beans will give you wind!
Add the lentils to a big cooking pot and add two Vegan, Gluten free stock cubes or the equivalent of vegetable bullion.
Add 1.5 litres of boiling water and stir, add the onions, garlic, chilli and roasted veggies to the pot.
Simmer on a low heat for 20-30 minutes until everything is soft, blend until smooth adding a little more water if needed and serve.
I add extra chilli on top and a basil leaf to garnish.
By changing our own consciousness we change the consciousness of the collective. By changing ourselves we can change the world.