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Before you jump to Squash (ed) Soup! recipe, you may want to read this short interesting healthy tips about Help Your Heart with The Right Foods.
You already are aware that you must have a healthy heart. Consider this: if your heart isn’t healthy then the rest of your body won’t be either. You already know that daily exercise and a healthy lifestyle are important in terms of the total health of your heart. But are you aware that there are a number of foods that have been proven to help you improve your heart health? If you want to know what to eat to improve your heart health, go on reading.
Beans, believe it or not, are actually good for your heart health. Sure, the after-effects of eating beans could not be the best for your nose, but they are so healthy for you. This doesn’t mean that just consuming beans will counterbalance the effects of other bad foods you might be consuming. What we do mean is that subbing in pinto beans or edamame for the chicken on your Caesar’s salad or eating a soy burger rather than a beef hamburger is a superb idea. Thankfully, beans are delicious and you never know, you might prefer them to your hamburgers and chicken.
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We hope you got insight from reading it, now let’s go back to squash (ed) soup! recipe. To cook squash (ed) soup! you need 15 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Squash (ed) Soup!:
- Take 1/2 butternut squash, peeled and cubed into 3cms pieces
- Get 2 medium carrots, roughly chopped
- Provide 1 handful chopped cavolo nero or kale leaves
- Get 2 diced onions
- Use 4 celery sticks diced
- Use 3-4 cloves garlic, crushed or chopped
- Provide 3 cms fresh ginger, peeled and chopped
- Prepare 1 tbsp coconut/olive oil
- Take Freshly ground black/long pepper
- Provide 1 tsp herby salt (Herbamare)
- You need 1-2 vegetable stock cubes (optional)
- Provide 1 heaped tsp ground turmeric
- Prepare 1 heaped tsp ground cinnamon
- You need 1 heaped tsp fennel seeds
- Prepare 1 heaped tsp cumin seeds
Instructions to make Squash (ed) Soup!:
- Use the oil to fry the onion over a low heat in a large heavy bottomed saucepan until they soften.
- Add the garlic, ginger, celery and spices and fry for a further minute, stirring to prevent sticking.
- Add the water (pre-boiled to speed things up!) to the pan with the squash, carrots, stock (if using), salt and pepper.
- Bring to the boil, cover and simmer for around 30 mins or until the squash and carrots are soft.
- Add the cavolo nero/kale and simmer for a further 5 mins.
- Take the soup off the heat and squash it to your preferred consistency using a humble potato masher! This creates a delicious and hearty soup that still has texture. It can be blended if preferred, but you will need to change the name!
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