Eating with the seasons is good for our bodies as well as the environment (as it requires less natural resources). What is in season is naturally easier to digest and more suitable for our bodies at that time. Simply think of hot cooked food in the winter and fresh salads in the summer.
I used to be mostly unaware of what was in season as supermarkets nowadays pretty much sell everything all the time. Since I’m ordering veggies from organic suppliers at the restaurant that I manage, I started becoming more aware and eating more seasonally. I also learned to appreciate the quality of the fruit or vegetable when it’s in season.
I miss pumpkins and squashes sometimes in the summer but I have waited till now and happy to share this simple but tasty and nutritious soup recipe with you.
- 3 celery stick
- 1 carrot
- ½ a kabucha squash
- ½ cup of red lentils
- ½ can of tomato paste
- ½ tsp cumin powder
- ½ tsp coriander powder
- 2 tomatoes
- coconut oil
To serve: roasted pumkin seeds and fresh chopped cilantro
- Chop the celery and carrot in pieces.
- Soak the red lentils
- Heat a big tablespoon of coconut oil
- Stir fry the celery and the carrot
- Add the tomato paste and let it fry for a couple of minutes
- Peel the squash and chop in pieces
- Add the squash to the pot and cover with water 1 inch above the veggies
- Rinse the lentils 3 times and add to the pot
- Add the spices
- Cook for 20 minutes or until veggies and lentils are cooked
- Blend the soup with a hand blender
- Chop the tomatoes and add to the soup
- Season with Himalayan salt and black pepper