Looking for something satisfying whilst the weather is cold and the skies are grey? This winter warmer soon perked me up!
According to Indian science (Ayruveda), Winter signifies a ‘Kapha’ phase – dense, heavy, slow, wet. In order for our bodies to stay balanced in these conditions, we need to nurture it with warm, filling food and prepare ourselves for the change of season. It’ll soon be Spring – where we will have more light, energy and motivation.
1 large sweet potato (peeled)
1 stick celery
1 clove garlic
1 heaped tsp of ground coriander
4 black peppercorns
750 mls of vegetable stock (I use Bouillon)
1 tsp coconut oil for frying
Extras if you have them…
Sprinkle of mustard seeds
Small handful of curry leaves
1 tsp ground turmeric
Melt the coconut oil in a large pan.
Add crushed garlic, coriander, peppercorns and the extras if you have them. Fry off for a couple of minutes.
Add the chopped celery and fry again for another minute. Then add the chopped sweet potato and carrot.
Put the lid on the pan and (holding the lid in place) give the pan a good shake so that everything comes together. Fry for another minute.
Add the stock and bring the soup to the boil. Simmer on a low (ish) heat for 15 minutes.
Once the sweet potato is tender, pour the whole contents of the pan into a blender to blitz until smooth.
Serve in a nice bowl, season if required and sprinkle with seeds (sunflower, pumpkin, chia, flaxseeds or a mixture of all).