Sweet Potato, Butternut & Ginger Soup with Turmeric Quinoa

November 13, 2016

A Pinch of Bella - Sweet Potato, Butternut & Ginger SoupI was tempted to simply call this recipe The Flu Annihilator, a testament to it’s potency and punch. Packed with nature’s antibiotics: ginger, turmeric & garlic, this is the answer to our Winter woes. Other remedies proven successful from personal experience include, but are not limited to, drinking heaps of water, drinking ALL of the turmeric-infused drinks, gargling with salt water, snorting salt water & rest (aka binge watching That 70’s Show). I also find that my appetite slightly diminishes when I’m feeling under the weather, which I think is our body’s way of saying, ‘Listen here pal, I’ve got a lot of healing to do, there ain’t no time nor energy to digest a heavy meal’. With this in mind, I try to lean towards hearty soups and simple foods that are easily digestible. Rest up and I hope that this recipe brings comfort to anyone battling a cold.A Pinch of Bella - Sweet Potato, Butternut & Ginger SoupA Pinch of Bella - Sweet Potato, Butternut & Ginger Soup


For the Soup:
1 x teaspoon coconut oil for frying
3 x crushed garlic cloves
1 x white or red onion roughly chopped
1 x very generous thumb of grated fresh ginger
1 x small finely chopped red chilli
1 x teaspoon ground cumin
1 x teaspoon ground turmeric
1 x vegetable stock cube
1 x cup boiled water
1 x 400ml can coconut milk
2 x cups chopped butternut squash
2 x cups chopped sweet potato
Juice of half a lime

For the Turmeric Quinoa:
1 x cup rinsed uncooked quinoa
1 x teaspoon turmeric
Juice of half a lime
A pinch each of salt & pepper


For the Soup:
1. On a medium heat, melt the coconut oil in a pan and gently fry the onion until soft.
2. Add the crushed garlic, grated ginger and chilli, sautéing gently for about 2 minutes.
3. Add in the turmeric and cumin and sauté until everything is coated and the spices become fragrant.
4. Dissolve the stock cube in the cup of hot water and add it to the pan along with the coconut milk.
5. Bring the liquids to a gentle simmer before adding both the sweet potato and butternut squash.
6. Cover the pan and let everything simmer on a medium heat until the vegetables are cooked through (this should take between 25-30 minutes).
7. Using a hand blender, blend the soup until smooth.
8. Finally, add salt and pepper to taste and, most importantly, the juice of half a lime. This ingredient is paramount as it really enhances the flavours beautifully.

For the Quinoa:
1. In a pan add 1 x cup of rinsed quinoa and 1 1/2 cups boiled water.
2. stir in the turmeric, lime juice and salt & pepper.
3. Bring to boil and then reduce heat to medium, covering the pot with a lid and letting the quinoa simmer for 15 minutes.


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