October 8, 2012

Big Lovin’ Soup. ~ Michelle Langton


I love Autumn.

I love getting the big cast iron pot back out and putting soups together with all of the amazing seasonal vegetables that we have available to us right now. I love letting the soup simmer slowly, adding different spices and herbs as you go along. I love that sometimes the soup starts as one thing and by the third day it’s become something completely different.

See what ingredients you can get from your local farmers market or at least a local organic vegetable store.

Support your local farmers, we need them!

Why on Earth do we insist on buying food that’s been shipped across the world, polluting the environment and losing most of the food’s nutritional value in the process?

So go local as much as possible.

Try for one local meal per week.

Buy every single ingredient from local food growers—within 100 miles max.

Now I would like to share a soup recipe: my LoVe soup, which uses the delicious butternut squash.

The butternut squash can be used for many things like healthy chilli wedges. The trick is to make sure you pick a really phallic shaped one just so you can giggle and say things like “that’s just ridiculous” when you pay.

But be prepared for husbands and partners to be intimidated by the phallic nature of the squash—comfort them by saying things like, “Darling, size doesn’t matter!” It usually works. Then giggle. Then feed them lots of nourishing soup—getting that little bit closer on the couch as the cold nights set in, making for romantic hibernation time everywhere.

Here’s the recipe:

1 butternut squash

cinnamon powder

nutmeg powder

1 sweet potato

sprinkle of pine nuts

grated sprinkle of almonds

rock salt

olive oil

Chop up the squash into pieces, and cover with water in a cast iron pot, or another big pot is good (just not aluminium as it can leech toxicity into foods). After about 20 minutes add your chopped up sweet potato and ensure all are covered, let it simmer in the pot, add a sprinkle of rock salt and 2 tablespoons of cinnamon and some nutmeg to taste too. Once cooked through, blend it all up in the food processor to a nice thick goodness, and then add some olive oil, and more cinnamon/nutmeg if desired. Lightly roast some pine nuts in a frying pan, giving them a shake and toss, and add a sprinkle of them on top with some grated almonds to taste too. Makes for a good crunch! Cinnamon is great for blood sugar balance, and just adds that autumn spice to the soup!

I like to add a little crunch with soups, and if you aren’t adding crunchy bits to the actual soup, whack in some kale chips. I made these ones, by tearing the leaves from the stems, rubbing in olive oil, and them rubbing cumin into each leaf making a sticky spicy paste. Blast for 15 minutes on 350 degrees and enjoy!


 Michelle Langton is a RYT volunteering for Yoga Outreach providing yoga and complimentary holistic services to positively augment women’s recovery. She is also currently studying holistic bodywork. Her passion is learning how to heal the body through food, touch, yoga, laughter and love. You can read The Raw Yogini blog here.


Editor: James Carpenter

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