Over on my gluten free blog I’ve been getting uppity about the onslaught of ill-qualified nutritionistas and their over-use of dates and coconuts amongst other things. Luckily, most people seem to have taken it in the spirit it was intended- one that is quite self-deprecating.
Whilst I’m happy having a little eye-roll at Deliciously Ella, the Hemsley sisters and their ilk; at the same time I’m busy drinking the occasional green smoothie, spiralising my veggies and feeding the family a diet of (mostly) whole foods and meals prepared from scratch. I suppose the difference is I’m trying to make sure food is not my life, it’s just food. Whilst we exclude/include certain foods based on health reasons (A’s allergies, my coeliac); we don’t subscribe to any particular food philosophy but mix and match what suits us to provide a balance. Sometimes it’s ‘plant based’, other times accidentally ‘paleo’, on occasion it’s just pure junky goodness (to take a phrase from bodybuilding!). We’ll borrow inspiration from wherever seems yummy and nutritious.
Anyhow, here’s a little soup recipe I made for an Instagram contest. I don’t think making soup really needs a recipe, but I was too pleased with the pictures to let them go to waste!
- 1 medium onion
- 1 stick of celery
- 1 medium carrot
- 1 clove garlic
- 1 small/medium celeriac
- 1 cup toasted cashews/ground almonds
- 2 chicken/veg low salt stock cubes
- 1-2 cups almond milk
- A squeeze of lemon
- Olive oil
- Seasoning, toasted nuts, apple crisps to garnish (optional)
- Peel & dice all of the vegetables
- Heat a little olive oil in a large pan and lightly sauté the vegetables until they start to colour
- Lower the heat and put a lid on and allow to sweat for 10-15 minutes until starting to soften
- Cover with hot water, add the nuts and stock cubes and allow to simmer for approximately 15 minutes until the vegetables are very soft.
- Puree with a stick blender until completely smooth, add almond milk for extra creaminess until you reach your desired consistency. Taste and season with black pepper and a little lemon juice.
- Garnish and serve.