Nurturing Green/Orange Soup
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This is my spin on my mum's nurturing green soup, however I can't help myself and not put in pumpkin and red lentils, yum!!

2 - 3 Tbl Rice Bran Oil (use coconut oil if you prefer)

2-3 Tsp Ground Cummin

2 Tsp Ground Coriander

2 Tsp Turmeric

1 Small Whole Organic Butternut Pumpkin, peeled and cubed

3/4 Cup Red Lentils

1 Bunch of Kale (I prefer baby kale in this recipe but you could use the mature kale and simply slice the leaves from the stalk and cut the leaves fine)

1 Medium Organic Zucchini, sliced

1 Medium sized head of Broccoli, sliced flowerettes and sliced stalk too

2 lts of Veggie Stock

1 Can of Coconut Cream (or light coconut milk if you prefer)


Place oil into a large pot on a stove top, add the Coriander and Cummin to the oil, add the pumpkin. Fry off until the spices are fragrant. Add the veggie stock and washed red lentils and bring to the boil. Cook until the pumpkin and lentils are soft. Reduce the heat a little, add the kale, zucchini and broccoli and cook until soft. Add coconut Milk and turmeric and stir well. I use my barmix at this point to create a smooth consistency to the soup and you're done!!
Serve with freshly squeezed lemon juice, Himalayan rock salt and organic pepper. I like to add some parmesan and yoghurt sometimes too! Now this is what I call, FAST FOOD :D

We don't eat enough Turmeric in the West and I think it's a very overlooked spice. I am adding it to most of my dishes at the moment. Turmeric among lots of other things promotes a healthy immune, GREAT for this time of year!! Happy soup making!!

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