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Creamy Butternut Soup (Vegan)

Creamy Butternut Soup (Vegan)

Creamy Vegan Butternut Soup

This easy-to-make soup makes the perfect quick + satisfying Autumn meal. It’s rich in vitamins A + B, as well as iron, protein & fiber. Where do vegans get their iron & protein? From this soup, of course.

Health Benefits

butternut

Butternut pumpkin is rich in vitamins A, B & C, making it a great food for nourishing skin and eyes. It’s also highly alkalizing, helping protect your body from disease.

Tomatoes are rich in vitamins A & C and they are the best available source of a special nutrient called lycopene, which is known to reduce cancer risk, especially of the prostate. Make sure to choose organic tomatoes, since conventional tomatoes are heavily sprayed with pesticides.

Red lentils are the perfect vegan’s staple food since they’re remarkably high in iron and protein.

Parsley is such a potent, highly alkalizing herb and I love adding it to almost any savoury meal. It’s high in vitamins A, B, C & K as well as iron, calcium, magnesium, zinc, sulfur, manganese, molybdenum, chromium, selenium, iodine & calcium. If you’re recovering from adrenal exhaustion or basically any disease, adding heaps of parsley to your meals will help you recover faster as it helps detoxify & remineralize your blood + organs.

Stay nourished,

n

Creamy Vegan Butternut Soup

Equipment

A large cooking pot and a hand mixer

Ingredients

  • 1 medium butternut pumpkin

  • 200g tomato concentrate (about 5 heaped tbsp) or 7-8 fresh tomatoes

  • about 3/4 cup of dried red lentils

  • 2 medium white onions

  • 4 cloves of garlic

  • 1/4 medium red chili pepper

  • 1 tbsp organic cold-pressed olive oil

  • spices to taste: nutmeg, cumin, paprika powder, curry powder, raw celtic salt, black pepper

  • spring water

  • toppings: fresh parsley + 1/2 avocado (cubed)

Recipe

  1. Add 1 tbsp olive oil to your cooking pot and add diced onions, garlic cloves and chili pepper. Turn on low heat, stir for about 2-3 minutes and add a dash of water.

  2. Wash the pumkin, remove seeds and dice. You can leave the skin on. Add pumpkin cubes to cooking pot and stir for 2-3 minutes.

  3. Now add tomatoes or tomato concentrate + lentils + spices + more water until veggies are kind of covered. (You can add more water later if you want a more liquid consistency.)

  4. Let simmer until tender (about 20 minutes), let cool a bit and mix until nice & creamy. Add more water if you like a more liquid consistency.

  5. Top with LOADS of fresh parsley + half an avocado for a totally satisfying meal.


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