It's the #equinox on Sunday- the official start of #autumn. Also the start of 'cold&flu season'. I'm notorious in my family for my whoops of joy whenever anyone gets a #cold following an equinox..."Yay, that's brilliant- you're just having a clear-out, you'll feel amazing afterwards!" I can practically hear the eye rolls down the phone, followed by "Hmmm...alright, here's your mother.....sniff..." Questionable to some maybe but to me it makes sense& it's what I've experienced without fail for the last 10 years. I'll explain... I don't buy into the idea that as soon as it gets colder, all the nasty #bugs emerge sniggering from wherever they've been hiding & come&get us. I'm with the theory that on the spring&autumn equinox, #nature gives us a helping hand in the art of #detox. The flow of #energy in our bodies flips& moves in the opposite direction for the next 6 months. This causes a release of #toxins from within our #cells- that's the first part of any detox, but it's the second part, where those toxins have to find their way out of the #body that we often run into trouble& 'get a cold'. If our #lymph, #liver or #bowels are #sluggish (generally true for all of us these days), we get a pileup of toxins, which then the body will work hard to try&shift, e.g. throwing up a #fever to thin the lymph&get things moving again. Anyway...the relevance of my #soup photo is that I will mainly be #eating it for the next week. My body really does thank me for easing up on what I ask of it whilst it's busy doing other things. Stuffing my face during an equinox is a bit like my daughter dancing in front of the tele when I'm trying to watch #strictly come dancing; lovely, but just NOT NOW!! 🍲 .
Chicken and ramen noodle soup from @hfgaustralia 🍜 I’m making the most of this last little bit of cold weather and making all of my favourite winter dishes before it gets too warm ☀️ I’m definitely more of a warmer weather person but I am going to miss all of my soups!
1 84 minutes ago
🍁Here in the PNW you can feel fall in the air. The nights are getting colder, our evening stroller rides are in the dark, and I’ve started craving warm foods. This is chicken/veggie broth I am making! I slow-cooked a whole chicken in my glass Dutch oven, used all the meat I could pick off, then added veggies, spices, and water to the carcass! I’ll simmer this for several hours, then strain it out. It’s a good way to use up any veggies that are past their prime and you get super high-quality bone broth. I used it as an excuse to clean out my fridge, and later today I am going to head to the farmers market and restock!
Cooking is art....this will either be a masterpiece or disaster 😁🤣 want to guess the ingredients? 🤪 #cooking#homegrown#soup ?
0 716 minutes ago
I struggled with whether to post this because I much prefer posting happy things but I think it’s important we don’t underestimate just how toxic diet culture can be...
When I was 13 my parents suggested that we, as a family, all go on the most popular fad diet of that year which was the ‘souping and juicing diet’ 🙅🏻♀️ Which my mother eventually coaxed me to end because I was beginning to take it to extremes. 2 years later, I developed an Eating Disorder.
TO THIS DAY, I can’t smell (let alone eat) most soups without feeling nauseated 😷 And soup is great!! I wish I could enjoy it without being reminded of the substance I pretty much lived on for about 2 weeks. But at least for now, that’s not something I can do. So just in case you needed more evidence that dieting F*CKS your relationship with food...there you go. •
You deserve a HELL of a lot more than experiences like this my loves. So keep fighting. Fight for your relationship with foods. Fight for soup 💪💪❤️
A lovely woman that works in my office building has been bringing us kale and lettuce all summer long 🥗I mentioned that if she had any extra kale I would take it to start freezing for soups & smoothies 🌱 She DELIVERED! 🤤
One of our favorite soups is the Mexican Tortilla Soup. We love the authentic kind that has no chicken or corn. It’s a tomato and chile based soup that is topped with cubes of Panela cheese, sour cream (we prefer Crema Mexicana), cubed avocado, chile pasilla, lime, chopped cilantro, and tortilla chips. In Mexico they even top it with pork grind. What is your favorite soup?
Kabocha squash - the most underrated squash! Sweeter than butternut squash and absolutely delicious. I threw together a kabocha squash soup this week and while the measurements are rough (I didn’t write them down), it was SO good I had to share!
KABOCHA SQUASH SOUP
*1 medium kabocha squash (about 2.5 pounds) *1.5 TBSP olive oil + more for roasting squash
*2 large leeks, cleaned and diced
*6 cloves garlic, diced *2-inch ginger piece, minced or grated
*2-inch fresh turmeric piece, minced or grated
*1 teaspoon ground cumin
*4 cups vegetable broth
*2 teaspoons kosher salt + more to taste
*1 14-ounce can full-fat coconut milk *fresh lime juice ••••••••••••••••••••••••••••••••••••
1. Preheat the oven to 400 F.
2. Use a large, heavy knife or cleaver to cut the squash in half (you may need to microwave it for 2-3 minutes to soften). Remove seeds and cut each half into 3 large wedges. Toss with olive oil, salt and pepper to taste. Place wedges on a foil-lined baking sheet and roast for 30-40 minutes or until fork tender and browned in some spots. Once cool a bit, remove the squash skin.
3. Heat the 1 1/2 TBSP olive oil in a large saucepan or Dutch oven over medium-low heat. Once hot, add the leeks, garlic, ginger and turmeric and cook for just a few minutes until softened. Add the cumin and toss to cat.
4. Pour in the vegetable broth, cooked and peeled kabocha squash, and 2 teaspoons kosher salt. Raise the heat and bring the soup to a boil, then reduce the heat to a simmer and cook for 10-12 minutes.
5. Add the coconut milk and lime juice and stir to combine. Transfer the soup to a @vitamix in batches and blend until smooth.
Coconut curry lentil soup inspo by @anniinaskitchen
Recipe serves 3-4
1 tsp olive oil
2 cloves of garlic
1 tbsp red curry paste
One can (400ml) coconut milk
4 dl (1 3/4 cups) vegetable broth
About 2 dl (one cup) red lentils
1 tbsp sriracha
1 tbsp soy sauce
1 tbsp lemon juice
1 tsp turmeric
1 tsp crounded coriander
(1dl/1/2 cup almond milk)
Chop the garlic cloves, cook the garlic and curry paste in oiled saucepan a couple minutes. Add in the coconut milk and veggie broth, bring to a boil. When its boiling add in the red lentils, turmeric, coriander, sriracha, lemon juice and soy sauce let it simmer. When the lentils are cooked blend the soup in a blender and pour back to the saucepan. If the soup is too thick add in the almond milk, adjust the flavour and enjoy!