Pumpkin leftovers nourishing soup

by Clare Neill,

If like us you've got loads of leftover pumpkin after Halloween then here's the perfect way to use it up. A quick, easy soup that's beautiful colour shows it's packed with health-giving nutrients. Blend it super smooth and enjoy!

 Ingredients:

  • 1 ltr stock 
  • 1 large onion finely chopped
  • 2 cloves garlic crushed or finely chopped
  • 1 stalk celery sliced
  • 1 carrot chopped
  • 1 large edible pumpkin chopped into 2cm cubes (or if you've scooped out the flesh for your halloween lantern then just roughly chop this.
  • 1/4 tsp dried chilli (optional)
  • 1/4 tsp smoked paprika (optional)

Method:

  1. Place 1cm of water in a pan on a medium heat.  Add in the onions, garlic, celery and carrot and leave to cook for five minutes with the lid on, ensuring that the pan doesn't run dry.
  2. Add the stock and bring it to the boil. 
  3. Add the pumpkin and chilli/smoked paprika (if using) and bring back to the boil for a minute and then reduce to a simmer for 20 minutes or until the pumpkin pieces are really tender.
  4. Take the pan off the heat and either pour the contents into a blender or use a hand blender and blend until a smooth consistency.
  5. Check the flavour and season to your taste.
  6. You can also add a dash of olive oil or some yoghurt and then sprinkle with a little smoked paprika.

Autumn/Winter Herbal Tea Infusion

by Christina Agnew, , link

There's nothing better than a cup of herbal tea to keep you warm between juices while on a cleanse this Winter. The bespoke infusion that we've created with master herbalist Michael Isted contains whole herbs and spices. The quality of ingredients means you can actually use the same tea bag all day and just top it up with hot water - the flavour will get better and better. In our minds there's an immediate connection - pour a cup, and relax....


New favourite warming green soup

by Clare Neill, , link

Here's a fail-safe pea, mint and spinach soup recipe from the Radiance kitchen that's ideal for light meals pre or post cleanse.

 

Ingredients:

  • 1 ltr stock 
  • 1 onion finely chopped
  • 1 clove garlic crushed or finely chopped
  • 1 stalk celery sliced
  • 300g frozen peas (or fresh if in season)
  • 2 tbsp fresh mint finely chopped
  • 100g spinach

Method:

  1. Place 1cm of water in a pan on a medium heat.  Add in the onions, garlic and celery and leave to cook for five minutes with the lid on, ensuring that the pan doesn't run dry.
  2. Add the stock and bring it to the boil. 
  3. Add the peas and turn down to a simmer for 3 minutes. 
  4. Add in the mint and spinach, cook for a further 3 minutes.
  5. Take the pan off the heat and either pour the contents into a blender or use a hand blender and blend until a smooth consistency.
  6. Check the flavour and season to your taste.
  7. Additonally you can add a dash of lemon juice and/or olive oil.  The lemon will help bring out the flavours and the oil adds a depth or flavour.
  8. Serve with some mint leaves as garnish.  


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