Warming Pumpkin Soup

I created this warming pumpkin soup recipe, because I have been craving warm and spicy foods so much now when those warm and cozy fall nights has turned to be cold, windy and snowy! There is nothing better than warm soup, cardigan & sitting near the fireplace all day long.

It’s now pumpkin season going on, so I wanted to create something spicy to neutralize the sweetness of the pumpkin. I also wanted to make this soup vegan and nourishing, so I made it with low heat and used only organic ingredients. To give the soup some flavor I added some carrots, red pepper and chili and then I added coconut milk to make it soft and creamy, on top of the soup I also sprinkled some hemp seeds and basil.

For some reason every fall I start to cook more soups and smoothies, It’s easier to buy ingredients that are in season and to use berries from freezer that I have collected at summer. Now when salad season is over and I can’t harvest my salads from my own garden anymore I also like to make a lot of green smoothies, they are a good source of nutrients and you can use so many different green veggies and herbs to create most delicious green smoothies ever (here is link to my Super Green Smoothie recipe).

WARMING PUMPKIN SOUP

  • 1 Small butternut squash
  • 4 Carrots
  • 1 Red pepper
  • 1 Red onion
  • 1 Clove of garlic
  • 1/2 Chili
  • 1 Can of coconut milk
  • 2 tsp Coconut oil
  • 1/2 tsp Turmeric
  • Pinch of salt
  • Pinch of pepper
  • Juice of 1/2 lemon
  1. Cook onion in a large pot with low  heat with coconut oil, then add chili and garlic. Cook for a few minutes and add turmeric in.
  2. Mix well and add chopped red pepper, carrots and squash into the pot. Pour in the coconut milk and water to cover the veggies and gently bring to the boil.
  3. Reduce the heat a little and simmer for 20 minutes, then remove from the heat. Add rest of the spices. Using a stick blender, blitz the soup until creamy and smooth, add a splash more water if it is too thick.
  4. Squeeze lemon juice into the soup, and stir the soup with a wooden spoon.
  5. Taste and adjust the seasoning, and serve topped with hemp seeds and basil leaves.

pumpkin soup recipe

pumpkin

spicy pumpkin soup

warming pumpkin soup

pumpking soup

 

The color of this soup is so amazing, best thing about eating plant-based is all these beautiful colors and flavors!

What’s your favorite fall/winter soup?

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Super Green Smoothie

Super simple, alkalizing and delicious green smoothie for instant energy boost! I created this super green smoothie a few years ago and it instantly became one of my favorites. You can add some raw natural sweeteners like stevia leaves (1-4 is enough!)  if you are new to green smoothies and this tastes bitter or a bit too ”green” for you.

It’s super easy to change the recipe ingredients by season, I like to rotate my leafy greens between using parsley, kale, nettle, cilantro, spinach or dandelion greens. Sometimes I also like to add some wheatgrass juice to get more nutrients, amino acids and chlorophyll into my diet. Avocado makes green smoothie more creamy, is full of healthy fats, carotenoids and helps you to absorb more nutrients. Water and fiber of the cucumbers support your digestive system and can helps you to stay hydrated. Lemon juice gives nice fresh taste to the green smoothie and helps your body to neutralize acid waste.

I try to make at least one green smoothie everyday, because it’s so easy way to eat more greens. Sometimes when there has been period of time when I haven’t had time to make my green smoothies, I have noticed that it’s not so easy to eat as much raw greens and veggies and also my energy levels aren’t as good as when I have started my day with green smoothie.

My favorite way is to blend big amount of fresh greens and veggies and drink it up! Actually I try to chew it up, because when we are chewing our food we are covering that food with Saliva which contains an enzyme that helps to break the food down for the digestive process.   If we don’t chew our food because we are consuming it in the smoothie form then we are also giving it to our digestive system without an important enzyme to help it digest.

SUPER GREEN SMOOTHIE (two servings)

  • 2 Cucumbers
  • 1 Avocado
  • One bunch of parsley
  • 2 tps Vitamineral Green*
  • Juice of one lemon
  • pinch of salt
  • Water to get the right consistency
  1. Add leafy greens into blender with some water and blend together until smooth.
  2. Add cucumber, avocado and green powder*, then blend again.
  3. Add lemon juice, pinch of salt and water to get right consistency to your green smoothie.
  4. Enjoy!

green smoothie

vegan green smoothie

green smoothie recipe

What’s your favorite green smoothie?

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*Affiliate link

Nettle Chips

Nettle chips are tasty, crispy and best of all.. Almost free! These healthy chips are also really easy to make and you can harvest the whole plant and use for many different purposes if you like, but you need only nettle leaves for the chips. Nettle is rich in Vitamin A, C, D, K, calcium, iron and a protein.

Best time to harvest nettles is in late spring, before they begin to flower. Be sure to harvest nettles from clean areas only, avoid places near highways, industrial areas and places where people spray weed killers. Weed killers are often used in the streets and parks of many towns and cities, also some people spray it around their yards.

Nettle grows wild almost all over the world and it can be harvested for free. Nettle stings because it has tiny spines that has formic acid and other chemicals mixed with it, which causes the burning and stinging sensation when skin contacts with the plant. The sensation stays for a while so I recommend to use gloves when harvesting nettles, also plastic bag and a pair of scissors will be necessary tools for harvesting nettles. Remember also to protect your legs and arms!

When nettle is dried, cooked or crushed it will lose the stinging and you can eat it without the burning sensation. That’s why we will dry it with dehydrator or in oven, if you don’t own dehydrator.

raw food nettle chips

NETTLE CHIPS

After you have collected nettles rinse them really well with cold water to remove possible dirt from them and dry them gently with towel or salad spinner.

Ingredients:

  • One liter of nettle leaves
  • 2 tbsp olive oil
  • pinch of salt
  • pinch of pepper

 

  1. Mix salt and pepper with olive oil and massage gently to nettles (remember to protect your hands from stinging!).
  2. Put the nettles for approximately 8 hours at 42 degrees Celsius into the dehydrator, you can also use your oven to dry your nettle chips.

nettle chips

I really love to snack nettle chips instead of regular ones, these taste amazing! Also you don’t have to worry about eating these too much, because these chips are so healthy and natural.

Have you ever tried nettle chips? Have you ever used nettle for cooking?

 

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