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Sunshine Soup (Ginger, Orange & Goji Berry Soup)

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This vibrant orange soup is like sunshine in a bowl to me! It is full of goodness: anti-oxidants from the garlic, anti-inflammatory agents from the ginger, red onion & carrot & if that wasn’t enough, goji berries & nutmeg to stimulate the immune system. The generous dose of ginger helps ward away bugs & decongest blocked nose & sinuses. Orange juice adds vitamin C & freshness.

The addition of pearl barley adds fibre, protein, vitamin B complex vitamins required for energy production & healthy skin & nervous system & selenium to boost the immune system. Pearl barley thickens this soup along with the potato making this soup deliciously satisfying.

Serves : 4

Preparation time: 20 mins

Cooking time: approx 50 mins

Ingredients:

Coconut oil

1 clove garlic, coarsely chopped

5cm chunk of fresh root ginger, coarsely chopped

2 red onions, coarsely chopped

600g carrots, peeled & thickly sliced

1 leek, sliced

1 medium sweet potato, diced

1 white potato, diced

1.4 litres vegetable stock (I use bouillon powder)

1/2 cup goji berries

1/2 cup orange juice and zest from 1 orange

1/4 cup pearl barley

Pinch of nutmeg

Optional: decorate with a sprinkling of goji berries & a pinch of ground flaxseed

 

Method

Melt 1tbsp coconut oil  n a deep-bottomed pot. Add chopped garlic, ginger & red onion, leek & brown gently for about 5 mins.

Add sliced carrot, sweet potato & white potato chunks. Cook for a further 5 mins. Add vegetable stock (I use organic bouillon powder, for its superior taste, gluten free status & it is suitable for vegetarians). Bring to the boil.

Add most of the goji berries (reserve some for the garnish), pearl barley & simmer for 35-40 mins until the carrots & are tender & pearl barley puffed up & soft.

Add the orange juice & nutmeg & blend. You can now add more stock or hot water if the consistency is too thick.

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Add ground nutmeg & season with salt & pepper. Add most of the goji berries & stir through, they will soften in the soup.

I like to serve with a sprinkle of gojis on top (as pictured).

To add an extra nutrient boost, sprinkle ground flaxseed on top too.

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Don’t forget you can find my favourite recipes in my FREE eBook here.

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Good evening! As it is so cold in the UK (rain for over a week now!), we have a bowl of warming Minestrone soup with chickpea pasta and some protein crispbreads from @ryvitauk. These yummy crispbreads are baked with pea protein and rye and topped with red quinoa and sesame seeds. There is 21% protein, 14% fibre and 37 calories per slice! Not sure of they will pass for Toast Tuesday, but it is all I have in!!⠀ .⠀⠀ Toppings? ⠀⠀ savoury: hummus, cucumber moons, vegan cheese flowers @violife_foods, chia and pumpkin seeds @naturesheartsuperfoods. ⠀⠀ And to finish a sweet one: sliced banana, pomegranate and blackberries, crushed pistachios, pumpkin seeds and a no refined sugar chocolate drizzle @sweetfreedomuk⠀⠀ .⠀⠀ As for the soup, full recipe at my blog. Please copy and paste the link below into your new browser.⠀ https://buff.ly/2XpE9rm⠀ Have a great evening!⠀ .⠀ .⠀ .⠀ .⠀ .⠀ .⠀ .⠀ .⠀ .⠀ .⠀ .⠀ .⠀ .⠀ #toast #toasttuesday #simplemeals #foodart #soup #vegansoup #eatyourveggies #gifted #chickpeapasta #soulfood #eatyourvitamins #eatgoodfeelgood #vegan #veganrecipes #whatveganseat #weightlossrecipes #cleaneatingrecipes #healthyfoodie #cleanfoodshare #veganbowls #intuitiveeating #slimmingworld #healthygut #powerbowl #slimmingworld #eatcolorfully #iamwellandgood #foodisfuel #poweredbyplants #veganfoodlover
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