During the winter months we tend to crave warm and hearty meals. It becomes a real challenge for me to eat healthy between mid-February and Spring … my body gets tired of fighting it’s cravings all winter and seeing no reward — no sun or warmth!
Keep those cravings under-wraps by making a healthy soup for lunches throughout the week. I have gotten in the routine of making a big pot of vegetable soup every Sunday — it usually lasts Dan and I four days before running out. Add some lentils and spice to fill you up and keep you warm… I definitely recommend storing portions of it in a few Mason Jar’s to avoid any spillage when you bring it to work as well.
Check out our favourite soup recipe here…
Prep: 15-20 minutes
Simmer: 45-60 minutes
- 1 tbs coconut oil
- 3 leeks, chopped and rinsed
- 5 garlic cloves, chopped
- Thumb size amount of ginger, chopped
- 1 tsp cayenne pepper
- 1 tsp ground cumin
- 500ml hot water
- Vegetable stock cube
- 4-5 big sweet potatoes, chopped and rinsed (peeled or unpeeled)
- 1 apple, chopped and rinsed
- 1 cup rinsed red lentils
- 2 cans of coconut milk
- In a large pot combine the coconut oil with leeks, garlic and ginger. Let simmer for 2 minutes.
- Add cayenne pepper and the ground cumin. Let simmer for 2-3 minutes stirring occasionally.
- Combine the hot water and vegetable stock cube together in a separate bowl. Stir until the stock cube disintegrates fully then add mixture to the pot.
- Add the sweet potato, apple, lentils and coconut milk.
- Bring to a boil and then let simmer for 50 minutes.
- After 50 minutes of simmering, use a stir stick to blend the mixture.
And that’s it! Enjoy xx
*Oh, and if you’re not familiar with spices (as I wasn’t before this year) don’t be too generous with the Cayenne Pepper — it’s enough to cause your whole house hold a coughing fit — speaking from experience of course!!