This is a really simple easy to digest rejuvenating recipe. It’s perfect for illness, recovery and times when the body is under stress or intense emotions or if you just want a internal hug

You will need or substitute

~ Two onions

~ Three bulbs of garlic

~ Two sticks of celery

~ One/Two leaks

~ Three Carrots

~ Half a butternut squash or sweet potato

~ A handful of cut up cabbage or kale

~ A few tea spoons of thyme

~ A few tea spoons of rosemary

~ A large glug of olive oil

~ 500ml of stock (home made is best or do some research there’s a wealth of great pre made organic stocks out there (the cubes tend to be full of salt and sugar)

~ Water

~ Add chicken if you eat meat if not you could add a tin of beans for extra protein.

~ Nori sheets or seaweed sprinkles for garnish

Method

~ Start by adding a large glug of olive oil to the pan, when this has warmed through add the onion to the pan and cook for 3-5 minutes.

~ Add the garlic, celery and leak and leave for a further few minutes. (Depending how soft you like your onion etc cook for longer or shorter as they will soften with the other veg)

~ Once they are have softened add all the other veg into the pan.

~ Add the rosemary, thyme and season.

~ Add the stock and water until all the vegetables are covered. (you may need to add more water as you go along)

~ Cook for an hour or so, then 5 minutes before the end add the cabbage/kale.

~ If you want your soup thicker take out a 1/4 of the soup and blend it before adding back into the pan.

~ Give it a final stir and serve with seaweed sprinkles or cut up nori on top and a drizzle of oil.

My soup top tip - if your short for time I would suggest investing in a soup maker. This is the one I have (not an AD) I just absolutely love it, you just have to throw everything in (it even chops and sautés) and it makes a smooth or chunky soup in half an hour. I only recommend this one because it also can be used as a blender for summer smoothies too so you save on money and kitchen space.

P.s Always be intuitive when it comes to cooking, listen to what your body needs use recipes as guidance.