Squash & Lentil Curry Soup

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Quick and easy health food hacks!

Bone broth
red lentils
Grated ginger
Garam masala and curry powder spice, 1TBsp of each

Peel and chop up the squash into chunks add to the simmering bone broth, rinse lentils well under cold water and add to broth. Using a rasp grater, Great ginger into soup. (Or chopped fine) put lid on and allow to simmer for 15/20 minutes. Blend squash and lentil mixture with fork to eviscerate or leave as is.
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Moroccan Split Pea(rsonality) Soup

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Healing Split Pea Soup with Moroccan Spice

The flavours of this soup are delicate yet complex. It is soothing, healthy, fresh and nourishing. Most of the time is spent soaking and rinsing the peas.

Moroccan Split Pea Soup

  • Yellow Split Peas (soak at least 4 hours, rinse until water is clear)
  • Onions
  • Garlic
  • Carrots
  • Peas
  • Harissa spice
  • Coconut Oil or butter
  • Vegetable stock/water
  • Honey
  • Lemon juice
  • Spinach
  • Mint

Sauté onions in coconut oil until translucent, add garlic sauté another minute. Add harissa spices, stir to combine, then add split peas and mix really well. Add vegetable stock and lid, turn burner to low and simmer for 30 mins.

After peas are cooked: Add fresh lemon juice and honey and adjust spices. (Optional: Use blender on 3/4 of mixture to make creamy paste) Add fresh carrots and peas, simmer a few minutes until soften. Ladle into bowls with fresh spinach (cut in ribbons) and 1 tsp. of chopped fresh mint. Stir and enjoy!