Get your antioxidants with this sunset orange soup! Eating well has never tasted so good! This goldenberry apple and squash soup is inspired by my love for Thai cuisine; the combination of sweet, salty, fragrant and sour tantalising your taste buds.

How does this soup taste like? It is an explosion of flavours; tangy from from goldenberries, lime or apple cider vinegar, sweet from apple and butternut squash, savoury from probiotic-rich miso paste, earthy from goji berries, with a little chilli heat coming through from Thai curry paste.

This soup also contains anti-inflammatory turmeric and optional protein powder, which boosts the nutritional profile and also makes the soup creamier.

This soup is quick to prepare and is great for dinner parties as a starter or amuse- bouche. It also makes a satisfying soup for a main meal. It freezes well, making it great for batch cooking. Why not give it a go?!

This recipe is suitable for vegans (just use plant-based milk) and coeliacs, as well the health conscious.

Serves: 4-6 people as a main

Preparation time: 20 mins

Cooking time: Up to 35 mins

 Ingredients:

• ½ tsp coconut oil
• 1 large red onion, roughly chopped
• 2 garlic cloves, finely sliced
• 15g fresh root ginger, chopped
• 2 red apples, diced (Jazz, Fuji and Pink Lady work well)
• 1 tsp turmeric or Vitalising superpowder

• 1 large squash (approx 1kg), peeled and cut into 1.5-2cm chunks
• 40g dried goldenberries
• 3 tbsp dried goji berries
• 1 tbsp Thai red curry paste
• 1.4L vegetable stock
• 200ml milk of choice (almond or cashew milk work well)
• 1 ½ tbsp miso paste
• 2 tbsp protein powder (pea, soya bean or whey are great choices)
• Juice and zest from 1 lime or 2 tbsp apple cider vinegar
• 1 tsp tamari or soya sauce
• Black pepper to taste
• To decorate: a handful of dried goldenberries, halved, pumpkin seeds and fresh coriander

Method:

• In a deep non-stick pot, melt the coconut oil and gently sauté the chopped onions for about 3 mins.
• Add the garlic, ginger, apple chunks and turmeric or Vitalising superpowder and continue cooking for 2 mins.
• Add the squash chunks, dried goldenberries, goji berries, Thai red curry paste and vegetable stock. Bring to the boil then simmer for 20-25 mins until the squash is soft.
• Add the milk and bring to the boil.
• Stir in the miso paste. Add the protein powder (if using), lime juice and zest or apple cider vinegar and tamari/soya sauce. Mix well.
• Take off the heat and blend into a smooth soup. Season with pepper and adjust to taste. If you like a runnier soup, add up to 200ml more stock.
• Ladle into bowls and serve. I like to garnish mine with chopped goldenberries, seeds (pumpkin seeds, sunflower seeds, hemp seeds and flaxseed are great choices) and some fresh coriander.

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

Variations:

Substitute protein powder for chia and goldenberry powerblend.

Different toppings: A sprinkle of chopped flaxseed, pumpkin seeds, hemp seeds, sprouted seeds, bee pollen (if non-vegan) or some raw beansprouts.