Detox balance soup

This soup is a little treasure, it's packed with nutrients from the veggies as well as the lentils and if that wasn't enough it's topped with kale and parsley. Why cheese? Detox is boring without balance !!

Kids approved it so I am over the moon 🌙

you will need or I should say I used:

1 big onion, diced

half a leek 

1 parsnip

2 potatoes

1 large carrot

about 350 gr butternut squash, peeled and diced

1 cup green lentils

1/2 cup red lentils

2 handful of kale

1 handful of chopped parsley 

1/4 cup olive oil

1 tsp salt

1.6 l water or 6 - 7 cup

parmesan shavings ( optional )

Method:

Place all vegetables into a large cooking pot, add 1Tbsp oil.

Sweat the veggies for five minutes, add the lentils and boiling water.

Cook the soup for 40 minutes or until the green lentils are soft, the veggies and the red lentils will be cooked quicker.

Add the salt.

Take four cups of the soup and blend it together with the olive oil until smooth.

Pour back into the pot and add the kale as well as the parsley.

Serve the soup with parmesan shavings and crusty bread 

Serve 8 people 

Enjoy :)

I am sharing this post with eat your greens

Pumpkin three ways ( part 1 )

October is already here and I have been busy baking and cooking with my favorite veg Pumpkin !!

I've got some lovely velvety soup that is protein rich, I've also got a pumpkin wholemeal bread full of goodness and I've got pumpkin granola. Yes, I am so excited about the granola, the taste is phenomenal and everyone adds a handful or two as a topping on their cereal …..  

Pumpkin and red lentil soup with zaatar croutons 

1 diced onion

1 diced carrot

2 cloves garlic

1 celery stick

400 gr pumpkin, butternut squash or any squash you can get, peeled and chopped into big chunks

2/3 cup red lentils 

6 cups of water

1 veggie stock cube 

for the zaatar croutons I used rye bread, cubed and seasoned with zaatar, splash of olive oil before oven bake for 10 min on high temp. 

In a large cooking pot splash some olive oil begore adding the veggies. Stir in the pumpkin, lentils as well as the water. 

Cook until the pumpkin is soft then add the stock cube.

Cool is down a bit before you blend it.

Add some black pepper and salt if needed.

Serve 6 or more.

Pumpkin wholemeal seeded bread

500 gr pumpkin 

100 gr pumpkin seeds

200 gr wholemeal flour

200 gr white flour

150 gr porridge oats

4 Tbsp oil

1 Tbsp ginger powder

1 Tbsp sugar

7 gr salt

7 gr active dry yeast

Cut the pumpkin into big wedges no need to peel and roast it in the oven for 40 - 60 min or until soft.

Spoon out the pumpkin flash and make a pure.

Set a side.

In a large mixing bowl place all dry ingredients ( reserve about 30 gr seeds for topping ) add 400 ml of lukewarm water . Mix it all up adding more water if needed. Knead the dough on floured surface adding the oil here and there.

Cover the dough and let it rest for 1 hour or so.

After that place the dough back on floured surface, fold it a few times and place it into a baking tin ( covered with baking paper ) of your choice, mine is 900 ml loaf tin.

Brush the dough with warm water and sprinkle the seeds.

Let it rest for 1 hour.

Bake for 50 - 55 min on 200 C .

Pumpkin granola

6 cups rolled oats

1 cup almonds

1/2 cup mixed seeds such as sunflower and pumpkin 

1 cup pumpkin pure

1/2 cup maple syrup 

2/3 cup coconut oil

2 tsp cinnamon 

1 tsp salt

In a large mixing bowl pour in the maple syrup, add the pumpkin pure and the soften coconut oil.

Stir all together and add the oats, nuts, seeds as well as the cinnamon and salt.

Mix it all making sure all the dry ingredients are covered with the pumpkin mixture.

Spread the mixture onto two baking trays and bake for 30 minutes on 180 C stir it half way through the baking.

The granola should be slightly colored and crisp.

Cool it down before you store in some glass jars.

Add some dry fruit if you like, I add some raisins !!

Delicious !!