Recently joining our team of fantastic food bloggers is the charming Evanna Kate. Evanna has worked with food in the hospitality industry for the past 9 years, spending some of that time training as a chef. She now works for Affordable Wholefoods as well as taking up the role of baker and barista part-time in the popular local ‘Clunes Cafe’.
Our gut health is the starting point when it comes to improving our energy levels. The integrity of our gut lining, the strength of the beneficial bacteria (flora) population in our gut and of course what goes in our mouth all affects our gut health and how energetic we are.
Another inspiring recipe from Nutritionist Casey-Lee Lyons of Live Love Nourish. For those of you who are new to our recipe blog, Casey-Lee has a great business that runs out of Brisbane hosting interactive online nutrition programs for healthy living. All the recipes contributed by Casey-Lee on our site are gluten, dairy and refined sugar free which fits with her food philosophy.
Eating a diet rich in wholefoods offers so many benefits not only with our physical & mental health, but also the health of the environment we live in.
You can’t go past this soup for a tummy warmer in winter. With delicious warming spices, creamy sweet potato & carrot and wholesome chickpeas, this is a recipe for the whole family and so simple to make. Enjoy.
Serving Size: Serves 4-6
- 2 tablespoons olive oil
- 1 large brown onion (chopped)
- 2 garlic cloves (chopped)
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 1/4 teaspoon chilli powder
- 600g orange sweet potato (peeled and diced)
- 500g carrots (peeled and diced)
- 6 cups vegetable or chicken stock (depending on your preference)
- 1/2 cup chickpeas (soaked and cooked) OR 1 x 300g tin organic chickpeas (drained and rinsed)
- 1/2 small lemon rind
- In a large saucepan, saute the onion and garlic in olive oil over medium heat for 6-8 minutes stirring often.
- Add the coriander, cumin and chilli spices and cook for another 1-2 minutes.
- Add the sweet potato and carrot and saute for 5 minutes.
- Add the stock and bring to the boil, then simmer for 20 minutes stirring occasionally.
- Add the cooked chickpeas and simmer for another 10 minutes.
- Blend the soup in batches until smooth, then return to the saucepan on low to medium heat. Stir in the lemon rind and season with salt and pepper (do not boil), then serve piping hot garnished with fresh parsley and coriander.
Know more at: Affordable Wholefoods