Tag Archives: broccoli

Sweet Potato-Broccoli Soup

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Found this recipe for the Warming Autumn Sweet Potato-Broccoli Soup on http://www.mindbodygreen.com/0-11248/warming-autumn-sweet-potato-broccoli-soup.html and had to try it out! It’s so delicious and perfect for a cold rainy day like today 🙂

Soup

Ingredients

  • 1 tbsp coconut oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 large sweet potato, peeled and roughly chopped
  • 5 cups chicken/vegetable stock
  • 1 head broccoli, thinly sliced
  • 2 tbsp lemon juice
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • sea salt and black pepper, to taste
  • 1 cup coconut milk
  • 1/4 cup pine nuts, toasted, for serving
  • olive oil, for serving

Method

1. Melt the coconut oil in a large pot on medium heat, then add the onion and garlic. Cook, stirring often, until translucent, about 5 minutes.

2. Add the sweet potato and stock and simmer, covered, stirring occasionally, until sweet potato is almost tender, about 20 minutes.

3. Add the broccoli, and cook until just tender, about 5 minutes.

4. Add the soup, lemon juice, turmeric and cinnamon to a high-speed blender and process on high until silky smooth. If the soup is too thick, add the coconut milk to thin it out.

5. Return the soup to the heat and warm gently. Add sea salt and black pepper, to taste. Adjust seasonings if need be.

6. Serve with a drizzle of olive oil and toasted pine nuts as a garnish.

Perfect with some oat bread at the side as well.

Enjoy 🙂

Tee x

Sun Dried Tomato & Vegetable Pasta Dish

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IMG_0239[1]

Ingredients

  • whole-wheat/brown/gluten-free pasta (however much you want)!
  • 1/2 jar of sun dried tomatoes
  • 4 cloves of garlic
  • 1/2 pound broccoli florets
  • 4/5 mushrooms, chopped
  • 1/4 cup pine nuts
  • 1/4 cup fresh parmesan, shaved

Method

1. Bring a large pot of water to the boil. Once boiling, add pasta and cook for approximately 10 minutes or until al dente.

2. As the pasta cooks, add 2 tbsp of sun dried tomato oil (from the jar) and the garlic to a wide pan over medium heat. Once they begin to sizzle, add the mushrooms and broccoli. Toss to coat and cook for 4-6 minutes.

3. Once the pasta is done, drain and add directly to the pan with the vegetables. Add the pine nuts, tossing to coat and cook for another 2 minutes.

4. Remove from heat and mix in the cheese.

*I like to mix around with my pasta from time to time. Balance is good so sometimes for a change I have some gluten free pasta instead of the brown/whole-wheat pastas. The gluten free pasta I usually buy are the types made from brown rice or millet. And I can usually find those in supermarkets such as Tesco or else in any of my local health food stores.

Enjoy 🙂

Tee x