The nights are definitely getting cooler. I switched the electric blanket on last night for the first time in months (officially a pensioner!!) My body always craves more warm food in autumn. I transition from juices to soups and salads to stews.
It's Sunday today ... fridge clear out day! Using up anything that I haven't had time to cook this week. But I have a little extra bonus because my friend Nikki is on her hols and missed her organic veg box delivery. So I get to take advantage of lots of lovely organic veg. The great thing with veg boxes - aside from the food being home grown - is that you get veg you might not usually buy. I never really got into the habit of buying flat beans as my mum used to grow them. As kids we were on flat bean overload!!!
The great thing with this soup is that the ingredients really don't need to be exact. Go with the greens you've got. The sour cream is not essential but it's a very delicious bonus.
1 head broccoli
8 flat beans
200g frozen peas
2 small courgettes
Handful of mint (it's taking over my garden!)
1 tsp herb de provence
1.5 litres water
6 flat tbsp vegan bouillon
SOUR CREAM TOPPING
75g cashews (soaked in boiling water)
2 tbsp apple cider vinegar
Juice of half a lemon
Salt to season
+ I added flax seeds, pumpkin seeds, pine nuts & black pepper
Chop all the veg up roughly, add everything to a pan, cover in boiling water, add 6 flat tbsp vegan bouillon + herb de provence and simmer for 20 - 30 minutes
Allow to cool, then whizz in the nutribullet
For the cream, soak the cashews in boiling water for an hour, add vinegar, lemon and salt and blitz together
Dollop the cream onto the bowl of soup and 'pull' it around with a chopstick to create swirls
Decorate with seeds, black pepper and fresh mint