Hello beautiful people,
I’m just gonna come out and say it: I love Fall! I love everything about Fall. From the crisp cool air in the morning, the colourful leafs, the soft and warm sweaters… I love it all. But what I especially love, is the food. Fall recipes tend to be heartier, filled with root vegetables that are cooked slowly to release their best flavour and fruits that taste like the last few rays of sunshine and cool breeze. I’m getting romantic on you guys here! But honestly, there is nothing I love more then sitting down at the dinner table to a warm bowl of stewed vegetables blended with different spices and finish off with a luxurious apple crumble topped with coconut ice cream. Now you tell me, doesn’t that sound divinely good?
I find root vegetable and Fall fruits also lend themselves so perfectly well to different herbs spices. Herbs and spices for me, are the essence of cooking. They are actually the heart and soul of my cooking. When people see a fruit or a vegetable they like, they usually think of the dish they’ll prepare with it. Like apples for example. When seeing an apple, you’ll think, apple pie, sautéed apples and arugula salad or bean stew with apples. I will think cinnamon and nutmeg that would go well in an apple pie, rosemary and thyme that would compliment the warm apples and arugula, sage and caraway seeds to elevate a bean stew with apples. I see the produce and I let my love of herbs and spices dictate what recipe I’m going to create.
Herbs and spices are also nutrition power houses.They contain an amazing amount of phytonutrients that our bodies need to thrive. Phytonutrients are compounds found in plants that protect the plant from environmental threats and keep it healthy. When you eat plants, including herbs and spices, those phytonutrients fight to keep you healthy. Although not essential to your health, many believe herbs and spices, due to their phytonutrient density, can cure many diseases that still plague our country today. In many cultures, herbs and spices are still used to this day as medicine to cure ailments ranging from headaches and soar throats to labor pain and inflammatory diseases. If science is your thing and you wanna read more about the power of herbs and spices, you can start by the following articles here and here.
Why am I telling you all this? Because if you follow my blog, you’ll notice that I use a lot of spices, many of which have incredible benefits to your health, including the ones in this soup. Especially the ones in this soup as 3 of them are in the top 10 healthiest and most beneficial herbs and spices. And those 3 are turmeric, fenugreek seeds and ginger. Here is a little explanation as to why each of these spices are beneficial for you:
Turmeric: according to Joe Leech, MS, over at Healthline, turmeric contains curcumin which is a remarkably powerful antioxidant, that helps to fight oxidative damage and boosts the body’s own antioxidant enzymes. Curcumin is also strongly anti-inflammatory, to the point where it matches the effectiveness of some anti-inflammatory drugs.
Fenugreek: according to Dr. Axe, fenugreek can help with numerous digestive problems and cholesterol levels. It can also improve you athletic performance, increase milk flow in breastfeeding moms, increase libido in men, combat diabetes and reduce inflammation in the body due to fenugreek’s antimicrobial, antioxidant, antidiabetic and antitumorigenic properties.
Ginger: according to the people over at The World’s Healthiest Foods, ginger has a long tradition of being very effective in alleviating symptoms of gastrointestinal distress. Modern scientific research has revealed that ginger possesses numerous therapeutic properties including antioxidant effects, an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects.
So not only is this soup very healthy for you, it’s also super quick and easy to put together. I created this with the busy moms and dads in mind. Those who, just like my husband and I, work hard all day but still want to feed their family nutritious and delicious foods. This soup is hearty enough on it’s own to make a meal but is so good when served with some warm bread to dunk it in.
I hope you enjoy this soup and let me know what you served it with!
- 1/2 onion, diced
- 1 large red bell pepper, largely diced
- 1 tsp palm oil
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds
- 1 tsp turmeric
- 1 tsp ginger
- 1/2 tsp nutmeg, (freshly ground if possible)
- 2 Cups pumpkin puree
- 2 Cups coconut milk (if you want a rich creamy taste, use full fat. If you want less calories, use lite)
- 1 1/2 Cup small red kidney beans, canned
- 1 Cup vegetable broth (you can use 1 cup of water with 1 cube of vegetable broth)
- Salt and pepper to taste
- In a pan, on medium high heat, melt the palm oil.
- Add the onions and red bell peppers. Cook for 3 mins or until translucent.
- Add all the spices and coat the onion mixture. Cook for another 2 minutes. Stir frequently to prevent the spices from burning.
- Remove the pan from heat.
- In a blender or food processor, add all the ingredients.
- Blend until the soup has a creamy texture. Our family likes texture in soups so I blend it for 3 minutes and thats enough for us.
- Return the soup to a pot to warm up.