Soups/Salads

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Sweet Potato Quinoa Salad

1 large sweet potatoes, peeled and diced
1 cup cooked quinoa
1 tsp fresh sage, minced
1 1/2 cups fresh kale, chopped
1/3 cup dried cranberries
1 large roasted red bell pepper, chopped
2 tbs shallots, minced
2 tbs balsamic vinegar
2 tsp raw honey (sub agave for vegan)
1/4 tsp salt
1/2 tsp black pepper

Instructions
Remove from water with a slotted spoon, allow to drain. In a large bowl, combine the quinoa, sweet potatoes, sage, kale, cranberries, and red pepper. 
In a small bowl, add the shallots, balsamic, honey, salt and pepper, stirring to combine. Drizzle over the quinoa salad, tossing to coat.

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Spiced Carrot and Lentil Soup

2 tsp cumin seeds
pinch chili flakes
2 tbsp olive oil
600g carrots , washed and coarsely grated (no need to peel)
140g split red lentils
1 l hot vegetable stock (from a cube is fine)
125 ml milk
plain yogurt and naan bread, to serve

Instructions
Whiz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
Make it Moroccan-
Substitute the chili flakes and cumin seeds for a few teaspoons of harissa paste. You could add cooked shredded chicken at the end of cooking too.
Make it dairy-free-
For a richer but dairy-free alternative, use a can of reduced-fat coconut milk instead of the milk.

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Thai Coconut Shrimp Soup

2 tbs Organic butter
2 tsp chopped Thai red chili, seeds removed
6 cloves of garlic, minced
2 tbs fresh Lemongrass, chopped
1 tbs Thai Galangal ginger, peeled, minced
5 cups, fat free, low sodium chicken broth
2 cans light coconut milk
3 tbs fish sauce
2 tsp black pepper
1 tsp salt
1 tbs lemon juice
8 large basil leaves, chopped into ribbons
16 large shrimp, raw, peeled and de-veined, tails off (can substitute 1 cup, chopped raw chicken)

Instructions
Add the chili and the lemon grass and cook until soft, about 3 minutes. Add the garlic and the ginger. Stir frequently until you can smell the garlic, about 30 seconds. Add the chicken broth and coconut milk and allow to simmer for 10 minutes.
Add the remaining ingredients and cook until the shrimp is cooked through, about 5 minutes. Taste and adjust seasoning to your personal preference.

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