~ soup ~

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Cookbooks, like men, come in and out of your life.  Some excite you at first, but leave you totally underwhelmed within minutes.  Some, those special few, can quite simply change your life.

The new cookbook by Lee Holmes, Eat Right for Your Shape , is just one such book.

This book takes a fresh look at the ancient Indian healing system of Ayurveda.  A holistic approach to feeling well, balanced and living in harmony with yourself and your surroundings.  A union of the mind, body, senses and soul to help achieve balance and good health.

Full fat organic dairy milk.  Such a simple thing, yet one I found hard to find during my recent holiday in New York.  Just one choice in one market sitting amongst hundreds of varieties of skim, 0% fat, 2% fat, low-fat and long-life.

At first I was a little horrified, then it got me thinking about diets.  About how we've been brought up my our parents and what the experts taught us back then, and even today.  It got me thinking how no one person is the same, and no one body is the same, which then leads to the inevitable conclusion that no diet or way of eating should be the same for everyone.

Celeriac.  Have you ever seen a more ugly vegetable?  By golly it's delicious though!  Probably one of the least used and most under-rated root vegetables, which is such a shame as it has some serious health benefits.  It’s high in fiber, potassium, magnesium, and vitamin B6, which help our bodies absorb nutrients, expel waste, improve immunity and maintain our blood sugar levels.  

And that's just the tip of the iceberg.

Yes the lovely orange root vegetable may have oodles more vitamin A, vitamin C and fiber than its white cousin - the regular potato, but did you know that sweet potatoes are outstanding for your digestion?

Their high starch content can be easily broken down which is so soothing for our stomach and intestines - ideal for those of us suffering tummy issues (like the horrible bloating I'm currently enjoying due to my hypothyroidism).

Say hello to Avril!

Avril lives in New England, USA where she works as an elderly care provider, where she's the mother of two little girls and where she cooks and bakes like crazy for her blog Baking and Creating with Avril .

 Avril's blog is filled to the brim with wonderful family friendly recipes made with love, igniting her dream of one day potentially opening up her very own bakery.  How exciting Avril.  Although the thought of bakers hours leaves me in a cold sweat!

Baking and Creating with Avril also happens to be my Secret Recipe Club blog for the month of August.

Some ladies buy shoes while on holidays.

Me, I buy vintage crockery (well, I do buy shoes too!). 

My obsession makes it a little hard to move my suitcase by the end of each holiday, and in fact, my wheels gave out on this last trip.  There is also always that fear hanging over my head that my suitcase will be filled with shards of china when I next open it.

Luckily, these little gems made it all the way home as I love the way this delicious chicken and red lentil soup pops inside the bowl.

I love a goodie bag.  Seriously, who doesn't?  

These gorgeous little bowls just happened to be in my goodie bag that I received at the Noel en Juillet Wokshop recently.  Technically they're not made for food, but when something new comes into my house, the rules are quite simple:  

1.  You must be able to hold food.  

2.  You need to be pretty for photographs.

Voila!

Say hello to Mellissa!

A 30 something fitness enthusiast, wine lover, marketing manager by day and food blogger by night.  In fact, she's the face (and fingers) behind the blog A Fit and Spicy Life, which happens to be my Secret Recipe Club blog for the month of July.

I just love Mellissa's tag line...."a lot of cooking, a little wine and workouts to keep it all inline".  What a gorgeous way to live!

So this is how it goes....you grab the freshest yellow zucchinis (and perhaps a few token green ones - because you can) and you lovingly  stir them together with beautiful vegetable stock and the happiest spice of them all.  The smile inducing, beautiful colour of sunshine spice...tumeric.

One of nature's super foods due to its anti-inflammatory, pain-killing and liver-detoxing capabilities, 

An oldie but a goodie, this soup always puts a smile on my face and utter contentment in my tummy.

I've got the sniffles, the body aches and the "can't be f''s" at the moment, and all I'm craving is soup.  Silky smooth soup that I don't have to chew.  Food that is a cinch to make and that actually makes me feel like I'm giving my body a fighting chance!

I'm really not very pleasant when I'm sick.

The colour pink represents compassion, nurturing and love. 

Pink is feminine and romantic, affectionate and intimate, thoughtful and caring. It is  intuitive and insightful, showing tenderness and kindness with its empathy and sensitivity.  

It's a sign of hope, inspiring warm and comforting feelings, and a sense that everything will be okay.

ou're gonna love this soup!

Correction.  If you love  corn, you're gonna love  this soup.  I promise.

It's fresh and creamy.  It pops in your mouth yet still wonderfully soothing.  It's a soup that makes you exhale in utter contentment.

Breakfast.  I'm frustrated as hell.   

I'm bored out of my brain with toast and lately I just haven't been able to stomach the heavy creaminess of yoghurt and porridge.  All I crave is fresh vegetables.  Fresh green vegetables to be precise.

I've just recently started struggling with my breakfast - this is something I've never experienced before as it's my all time favourite meal of the day, but trying to come up with new quick, fresh ideas has me completely stumped. 

Having made this little soup on the morning of New Years Eve ready to take with me as a starter to our evening feast, I found myself happily slurping it down for breakfast.  I couldn't get enough of it. The fresh zing of the lemon, and the cool smoothness of the avocado and cucumber had me sighing in utter contentment.

Who said you couldn't have soup for breakfast?!

Barley.  A fibre superstar, with just one cup providing your body with over half of your daily recommended intake.  However for me personally, my interested in barley is because of its high selenium content -  an essential trace mineral that is lacking in many of our diets.   Not only is selenium needed for antioxidant defense and immune function, it is also needed for your thyroid (and my thyroid needs all the help it can get!)

Selenium has also been shown to stimulate DNA repair in damaged cells.

I've been eating barley for years and was first introduced to it as a thickener in hearty Winter soups made by my mum and it was at her request, that I whipped this batch of soup up.  I've always loved barley's soft texture and nutty flavour and would often eat it as a replacement to rice.

Spring. 

 I certainly wouldn't class it as my favourite season, but it's still a beauty, don't you think?  I love the very beginning of it, when the leaves just start to show themselves and splashes of colour can be seen everywhere you look as the flowers begin to bud.  I love that I still need to carry a jacket with me and that I can still rug up under a blanket most evenings.

I also love that Christmas is not too far away!

But probably my most favourite thing about this season is all the yummy Spring vegetables that begin to show themselves.  How can you say no to their petite size and beautiful colours?

Food for Thought:   Carrots.  

Did you know that the second most popular vegetable (after the potato) can help promote beautiful skin?  Being super high in Vitamin A and antioxidants, carrots help prevent premature wrinkling, acne, dry skin, pigmentation, blemishes and uneven skin tones.  They can also protect us against macular degeneration of the eyes, some cancers and heart disease.

The Vitamin A will also help your liver flush out toxins from the body - which can only be considered a good thing in my book!

Maybe you're a smarty pants and already knew all that...but I bet you didn't know that the nutrition in carrots are encased in tiny little protein sacs that have to be broken for you to gain these benefits (this could be through cooking, grinding, juicing or plain old simple proper chewing).

I cooked AND pureed mine....

We're slowly coming to the end of parsnip season here in Australia.  Even though it's available all year round, it's at its best from Autumn to Spring (perfect for those of you in the Northern hemisphere!)

It takes only a handful of ingredients to make this wonderful soup, and I guarantee you'll love the aroma coming from the oven as it bakes, the burst of sweet roasted garlic as you puree it all together and then the taste once you dollop your sour cream on top.  Oh my.

Food for Thought:  Did you know that the often overlooked  root vegetable known as parsnip is actually an excellent source of both soluble and insoluble dietary fibre, helping to do that wonderful job of reducing your blood cholesterol levels?

Not me.  I just thought it looked like a white carrot, but only sweeter.

Like carrots, the parsnip contains a good dose of vitamin C (helping the body maintain healthy connective tissue, teeth and gums), it's anti-oxidant property helps protect us from diseases and it is rich in many of the B-complex group of vitamins (such as folic acid and vitamin B6), not to mention vitamin K and E.

And if that wasn't enough for you, it has a healthy level of minerals including iron, calcium, copper, potassium and manganese which all help to control your heart rate and blood pressure by countering the effects of sodium.

All that from a white looking carrot?

Say hi to Nichole!

Nichole comes all the way from Baltimore and started cooking out of necessity (to stop her eating burnt food).  Don't you just love it!  She's also the mother of two cats and the brains behind the blog Cookaholic Wife, which just happens to be my Secret Recipe Club partner for the month of July.

The recipe I've chosen from Nichole's HUGE list of recipes is one that is near and dear to my heart.  It's a French classic, it's the perfect dish for these cold Winter days we're experiencing here in Melbourne and it's my sort of comfort food at its very best.  It also happens to be one of the very first French dishes I tried my hand at.....

Food for thought:  Did you know that dried white beans are versatile, affordable and packed full of goodness?  

Loaded into these simple looking little beans you'll find antioxidants, fiber, protein, B vitamins, iron, magnesium, potassium, copper and zinc.   Eating regularly, they may help decrease the risk of diabetes, heart disease, colon cancer, and help with weight management as they make you feel full so you tend to eat less.

Did I mention they were cheap?!

Pumpkin soup is not my "go to" soup.  In fact, it's not even in my top 10.  It hasn't been a favourite ever since we made a friend's little sister sick with it way way way back when.  At the time we thought it was hilarious.  Who knew that decades later I'd still remember that particular moment and how pumpkin soup and I have never fully bonded.

However, things may have just changed.

Did you know that researchers have found that just a handful of mushrooms have approximately 12 times more of the powerful antioxidant (L-Ergothioneine) than wheatgerm?  Did you know that antioxidants slow the ageing process from the inside out, which not only affects your appearance but more importantly, helps prevent degenerative disease.

I didn't!  Thank God I'm already a fan!

A silly fact about me is that I can sit and shell peas for hours.  Happily.

Luckily for you, frozen peas work just as beautifully in this quick Summery soup.  

Seriously, who could say no to a smooth and creamy soup, topped with a generous dollop of creme fraiche....I certainly can't and in fact, I didn't. 

Do you know how much yoghurt we had to eat in France last year just so I could bring back these gorgeous little blue pots?!

Some never made the plane trip home, but I still have a big box full!

As you can see, they were the perfect size for this yummy soup I served for my sister's birthday feast last weekend. 

This soup makes me smile.

I could eat it all day every day.  And the good news is, there's no strict recipe to follow - use any green vegetable you have in your crisper.  The perfect recipe to use up all those little left over pieces that have perhaps seen better days.

My mum loves Pea and Ham Soup.

The Campbell's tinned variety.

We grew up with this soup simmering away on the stove top making the house smell a little...how should I put it.....icky!  Needless to say, I never touched the stuff!

Home-made Pea and Ham Soup on the other hand...now that's a whole other story.....

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I’m talking all about alkalising foods at the moment.

What the hell are you talking about? I hear you ask . . .

Did you know that eating celeriac can help to increase your energy levels?

Looking for a super simple yet nourishing soup that will keep you feeling full and satisfied?

It really doesn’t get much simpler than this.

Watercress.

Did you know that as an anti-inflammatory, watercress is useful for treating eczema, acne and other skin irritations, generally contributing to healthy skin?

It will also give your insides a thorough scrub and polish.

It's no secret that I love soup during Winter time.  Who doesn't?  However, I'm really not a fan of smooth, pureed soups.  Don't ask my why as I have no idea why that is.

Maybe I just don't find them hearty enough.

Or maybe it is the memory of wrapping up a friend's little sister in about 10 blankets like a baby many, many years ago, and feeding her soup until she threw up everywhere and we ran screaming from the house....?

It's officially Winter here in Melbourne and I couldn't be happier.  

We may not get the beautiful falling snow or frozen lakes that the northern hemisphere see, but we do still get to rug up in our woolly scarfs and gloves and curl up under blankets with pots of tea or bottles of red.

My first ever experience of snow was when I was 13 and travelling through North America with my mum .  We had set off from Las Vegas early that morning, travelled through Death Valley (with its 40 degree heat) on our way to Yosemite with its beautiful snow everywhere.  This was the place of my first every snow ball!

For me, and I'm quite sure for most people, Winter means comfort food, and nothing shouts comfort food than a hearty bowl of rich, chunky soup.  So when I was assigned this months blog for our Secret Recipe Club - Jess from Inquiring Chef - I jumped straight to her soup recipes.  Within 2 minutes I'd made my decision.

Whilst relaxing in the park one lazy Saturday morning (as seen here), flicking leisurly through some of my many French cookbooks, I came across this recipe. 

I'm a big lover of soup in Winter and I find it is my go-to staple for mid-week meals.  I'm not such a fan during the Summer time - go figure!  However this soup seemed a little different.  It looked fresh, light and packed full of yummy vegetables - and it was French.  I was sold.

A cookbook writer that truly surprised me (in a good way) is Sophie Dahl.  If you're around my age, you will remember Sophie as being the +size model from England who caused a stir on catwalks all over the world. 

She now has two cookbooks on the market.  Both of which I have, and both of which I love.  Her recipes are lovely, simple and straightforward and quoting straight from the horses mouth, she is someone "who likes to cook and then write about what she's cooked, not a chef or a teacher."

I like that. It sounds like me. 

What fun! 

I've just joined a new little cooking club called the Secret Recipe Club, and today is my first "reveal" day.

This club is a little different from the norm, in that you are secretly assigned a different club members blog each month and you are to re-create one of their recipes ready to be revealed all at once on the same day.

I was a little apprehensive at first - What if I didn't like any of the recipes on their blog?  What if I didn't like their style of food?  During this process I've discovered I'm a little bit precious!  I soon got over myself.

I'm smitten!

And my crush is the little cookbook Santa brought me called The Little Paris Kitchen by Rachel Khoo.  I know I've only recently posted about Rachel's cookbook, but this is what happens to me when I get a crush (some may call it being obsessed).  I want to try making everything from cover to cover, and so far I seem to be on track.

Presenting recipe #2 in the 2013 Cookbook Challenge:

Il est dix heures.

It's 10 o'clock Sunday morning.  The sun is shinning and I'm sitting in my local park with a coffee.  I love mornings.  I love the fresh start they bring. Anything is possible.

I also love knowing that I have a big bowl of hearty French soup waiting for me at home.  All I need to do is pick up some fresh bread from my local bakery and I'm all set.  Parfait!

 When I initially thought about the combination of the colour green and food, I couldn't think of anything - don't ask me why I couldn't think of anything considering the vast amount of vegetables that are green.  Vegetables I love and eat daily!!

I have no answer for my initial stupidity, but I did come out on top in the end with something I've never made before.  I spotted this recipe when I was cooking last fortnight's theme for Roast.  I bought Sophie Dahl's cookbook quite a while ago after watching a couple of episodes of her TV cooking show.  I'm not usually one to buy cookbooks devised by celebrities, however I actually fell in love with her show.  I found her surprisingly personable, and reading her cookbook you get a further insight, through her stories, into the interesting life she's lived to date.

The coconut and coconut cream added to a simple pumpkin soup is a wonderful addition and, I think a winner.

It seems to add depth to the soup. A rich creaminess that makes the soup feel luxurious and very, very special.