Happy Friday! I am so glad that the weekend is nearly upon us.
We've be doing some internal cleansing this week with lemon juice, some pure fruit and vegetable juices and salad. Sometimes when detoxing you tend to feel a little tired the first few days when your system is purging toxins. I am sure you have heard the old expression, "It gets worse before it gets better".
If you continue on your cleansing journey, once you get past the first few days, you will wake up with endless amounts of energy and feel like you could jump over the moon! (I am not quite there yet)
Today's cleansing recipe is a soup to warm you up on this crisp fall day.
Enjoy!
photo and recipe - courtesy of Jason Vale
SQUASH SOUP
Instructions
- Put the stock and 500ml (15 fl oz) of water into a heavy based pan and bring to the boil. Add the squash, onions and garlic and return to the boil. Reduce the heat slightly and cook for 15 minutes or until the squash is smooth.
- Drain the vegetables in a colander, reserving the liquid. Puree the squash mixture until smooth, either in a hand blender or with a hand masher (you may need to add some of the reserved liquid to make mashing a little easier).
- Return the squash puree to the pan and stir in enough reserved liquid to reach the preferred consistency.
- Season to taste with nutmeg and cracked black pepper.
- Ladle the soup into bowls and pour some of the live yogurt into each bowl to create a swirl pattern on the top.
- Sprinkle with nutmeg, serve with fresh rye bread and enjoy.
Why this is good for you
This soup is packed full of potassium, vitamins A and C, folic acid, loads of antioxidants and even some good bacteria. It's easy to make and, like all of these soups, easy on the digestive system
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