The Easiest Cleansing Soup

Soup_Easiest Cleansing_Soup_ShelleyKRecipes
My mother once told me you can throw anything into a soup, ‘don’t worry about what the recipe says’, she assured me. It was good advice. And yet, I am constantly inspired by recipes for soups and their promise to cleanse, detoxify or alkalise. And on these icy winter days, it’s not so easy to fill your plate with a mountain of fresh greens, or to demolish an ice cold green juice or smoothie. Just as our minds doubt the validity of icy cold foods on freezing cold days, so too do our bodies. And whether you believe in ancient Ayurvedic wisdom, modern nutrition or common sense, warming, soul soothing, nourishing soups work wonders on our digestive systems. As they say in Ayurvedic Medicine, warming foods are an excellent way to help light up our digestive fire, known as Agni. So, I share with you my recipe for this cleansing, sweet, no stock needed soup. Not in the hope that you follow it word for word, but that it inspires you to nourish your body (and those of your loved ones) from the inside out xx

The Easiest Cleansing Soup
Recipe by Shelley Kamil

Ingredients
1tbs extra virgin olive oil
1 yellow onion, finely diced
1 red capsicum, finely diced
5 large carrots, finely diced
3 zucchinis, finely diced
1 generous handful green beans, finely diced
1 piece fresh turmeric, grated
Pink Sea Salt to taste
Boiling water
To Serve
Parsley, roughly torn
Spring onions, finely sliced
Tuscan Kale, torn off the stem and shredded

Directions
1. In a large saucepan heat 1tbs olive oil over medium heat. Add the onions and saute for 2-3 minutes or until lightly translucent. Add the red pepper and turmeric and stir to combine, saute for another 2-3 minutes, stirring occasionally. Add the carrots and zucchini and stir to combine. continue to saute for 4-5 minutes or until all the vegetables have softened slightly.
2. Cover with boiling water so that the vegetables are only just immersed. Reduce to a simmer, season generously with sea salt and continue to cook for 20-30 minutes or until all the vegetables have softened. I like to leave the lid on but with a slight opening. Stir occasionally and add a little extra boiling water if needed.
3. In the last few minutes add the beans and continue to cook until al dente. Just prior to serving, add the tuscan cabbage, cover fully and allow the leaves to wilt, 1-2 minutes. To serve, sprinkle with spring onions, parsley and a good pinch of sea salt.

Makes one huge pot.

 

Healing Sweet Potato Honey & Miso Soup

Healing Sweet Potato Miso Soup ShelleyKRecipes

This soup can be whipped up in a matter of minutes. It aids in the fight against inflammation and works to promote good gut health. The ingredient list is where the magic happens; Turmeric for its amazing anti-inflammatory prowess, honey and coconut oil, for their anti bacterial and anti inflammatory properties, plus Miso paste, a fermented soy product that works as a probiotic providing your body with the good bacteria it needs to support a healthy gut. Plus, with a hearty dose of veggies, you have a hard working, soothing soup packed with nutrients. If you’re avoiding honey, try replacing it with maple syrup for a delicious toffee flavour xx

Healing Sweet Potato Honey and Miso Soup
Recipe by Shelley Kamil

Ingredients
(Serves 2)

1tsp coconut oil
1 shallot, finely diced
1/2 head broccoli
1 sweet potato, peeled and chopped
4 cups boiling water
1tsp turmeric
2tbs organic miso paste
12tsp honey
Juice of Half a lime
Generous handful spinach leaves
1 spring onion finely sliced

Directions
1. Heat 1tsp coconut oil in a saucepan over a medium to low flame. Add the shallots and sauté for 1-2 minutes or until slightly translucent. Add the sweet potato and continue to cook, stirring occasionally for a further 4-5 minutes. Add the broccoli and cook for another minute or so.
2. Add the boiling water to the pot, bring to the boil, then lower the flame to a gentle simmer.
3. In a separate small mixing bowl combine the miso, honey, turmeric and lime plus 1-2tbs boiling water, whisk to combine, then add to the soup.
4. Continue to cook until the sweet potato has softened, approx. 8-10 minutes, adding the spinach leaves toward the end.
5. Serve with a sprinkling of spring onions, Pink Himalayan Sea Salt and an extra squeeze of lime for good measure xx

Coconut Chicken Noodle Soup – 2 Ways

coconut chicken soup

This warm and nourishing soup works equally well for adults and children alike. That said, there are always (at least in our house) a number of adaptations required to suit tiny pallets. In other words, the entire soup needs to be stripped back in order to have any chance of passing the taste test. To make this soup more appealing for already ‘busy’ evenings, I’ve broken the recipe directions into two parts, dependent upon who you are cooking for. And if you happen to be making this just for you, then be sure to make extra, as it makes fore even better leftovers the following day . . .

Coconut Chicken Noodle Soup
Inspired by Donna Hay
Reworked by Shelley Kamil

Ingredients
(Serves 3 adults or 2 adults & 2 kids)

4 cups organic chicken stock (or chicken soup if you have on hand)
3 chicken breasts
1 thumb size piece of ginger, grated
Vermicelli noodles (the brown rice ones are even better)
2tsp fish sauce
6 kaffir lime leaves
Juice of half a lime
1 cup light coconut milk
1 bunch broccolini, chopped
1 bunch bok choy, washed and chopped
1/4 cup flaked coconut, lightly toasted
Himalayan Pink Sea Salt to taste

Directions
Version 1 -Entertaining kids and adults.

1. In a large saucepan, heat the chicken soup / stock and bring to the boil. Add the chicken fillets, reduce the heat and allow to simmer for around 15 minutes.
2. in a separate pot, cook the noodles in boiling water as per instructions on pack. Once cooked, drain and refresh under cold water, set aside.
3. Once the chicken is cooked through, remove form the pot. Shred the chicken by using two forks to pull it apart. Return to the pot and continue to cook on a gentle simmer. Add the noodles, some sea salt and if you’re game sneak in some broccolini. Then it’s ready to serve for the littles. If you’re eating shortly after, leave the chicken noodle soup on the stove, covered until you’re ready for dinner.
4. Then, for the adults, bring the soup to the boil. Add the ginger, kaffir lime leaves and fish sauce, stir and cook for another minute or two.
5. Reduce to a simmer, add the coconut milk, lime juice, broccolini and bok choy, stir and cook for another 4-5 minutes.
6. Season with sea salt and serve with a sprinkle of toasted flaked coconut xx

Directions 
Version 2 – Adults Only (or adventurous kids)

1. In a large saucepan, heat the chicken soup / stock, bring to the boil.
2. In a separate pot, cook the noodles in boiling water as per instructions on pack. Once cooked, drain and rinse under cold water, set aside.
3. To the chicken soup, add the ginger, kaffir lime leaves, fish sauce, lime juice and coconut milk, stir to combine.
4. Add the chicken fillets to the broth. Reduce to simmer and continue to cook for a further 15 minutes.
5. Once the chicken is cooked through, remove from the pot and shred using two forks to pull it apart. Return to the pot along with the noodles, bok choy and broccolini, continue to cook for another 4-5 minutes.
6. To serve, divide between serving bowls, add a squeeze of lime, a sprinkle of sea salt and top with toasted flaked coconut xx

Soup In a Jar

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For all the girls out there wondering how to take a healthy lunch out on the road / on the run / at work, we’ve all seen the stacked Mason Jars filled with salad layers, but this idea takes warming, winter lunches to a whole new level. This healthy broth came about in attempt to fight off a cold, so it’s filled with ginger, turmeric, honey and miso, but really you can play around with the ingredients. . . . All you need is a fridge (unless it’s freezing out) and a kettle (oh, and a spiralizer, but a grater works equally well). Boil up some water, add to the jar of condiments, give it a shake, allow it to rest for a min and you’re ready to go xx

Soup In a Jar
Recipe by Shelley Kamil

Ingredients
(Serves 1)

1/2 carrot (spiralized or finely grated)
1/2 zucchini (spiralized or finely grated)
2-3 cabbage leaves, finely sliced
1 spring onion, finely sliced
4 mushrooms, chopped
Juice of half a lime
1tsp raw honey
1tsp miso paste
1/2 tsp turmeric
Himalayan Sea Sat and Pepper to taste
1/2 sheet Nori finely shredded
Option to Add
Shredded chicken breast or cubed tofu

Directions
1. Simply layer ingredients into jar. If possible mix Miso paste and honey in 1-2tbs hot water separately (non essential, but dissolves better).
2. When ready, fill with boiling water. Secure lid, shake then allow to rest for a few minutes. Add chicken or tofu for a more hearty meal. Then you’re done, ready to enjoy xx

Spiced Carrot, Kale and Lentil Soup

Spiced Carrot Kale Lentil Soup Shelleykamilrecipes

Spiced Carrot, Kale & Lentil Soup
Original Recipe by Shelley Kamil

I guess it’s pretty plain to see, I’m a lover of all things salads. And I use salads in the broadest sense of the word. That said, as the days get cooler, there’s nothing better or easier than having a hearty, healthy soup lurking in the fridge! This Spiced Carrot Kale and Lentil soup promises to warm your soul and nourish your body from the inside out  xx

Ingredients
(Serves 4-6)

1 yellow onion, finely diced
1 leek finely sliced
1 clove garlic, crushed
1tbs olive oil
1 red pepper, finely diced
6 carrots, chopped
6 tomatoes finely diced
1 can organic lentils, rinsed thoroughly
Handful parsley, roughly chopped
Few sprigs oregano
Few sprigs thyme
1tsp cumin
Himalayan Pink Sea Salt to taste
1ltr boiling water (approx.)

To serve
Add cooked tri colour quinoa
3-4 kale leaves, torn from the stem and shredded

Directions
1.
In a large pot, heat 1tbs olive oil, sauté onions, leek and garlic for a couple of minutes. Add the carrots and cumin, continue to stir for another few minutes.
2. Add the peppers and tomatoes and continue to cook for another 4-5 minutes on low heat. Add the lentils and herbs and stir for a minutes. Then add the boiling water and a decent amount of sea salt (I say decent as we are not using any stock, so the salt gives it a nice kick, careful not to over do it). Cook for approx. 1hr, or until the carrots are cooked.
3. Add some kale to a serving bowl plus quinoa for a more hearty meal, spoon some soup over top and season with Pink Sea Salt and Pepper to taste xx