Autumn seasonal soup

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Autumn seasonal soup

We are very pleased to have Galit Hahn as our guest writer!
Galit Hahn is a natural nutritionist and a vegetarian chef who makes delicouse and super healthy food!
And specially for this season, she made us this Autumn seasonal soup with the season ingredients.
Since we believe that beauty comes from inside and out, we are happy to share with you this soup

image3Autumn roots, borlotti beans and Cavolo Nero soup

This is my own version to a hearty Italian soup I ate in Milan. I modified it to be gluten free by replacing the original barely to whole oat kernels. This soup is a meal on its own and is warming, nourishing and fulfilling to the core. The quantities are for a big pan that will feed a whole party of friends/ family or will last for few days. Can easily be frozen for later use.

You will need
2-3 tbsp olive oil
2 large onions, diced
3-4 garlic cloves, crushed
2 parsnips, peeled and diced
2 parsley roots, peeled and diced
1 small (or 1/2 large) celery root, peeled and diced
2 large winter carrots, peeled and diced
2-3 medium potatoes, scrubbed and diced
1 1/2 cups borlotti beans, soaked in water over night and drained
1 cup whole oat kernels, soaked in water over night and drained
2 1/2 litres boiling water
2 tbsp good quality organic bullion powder
Salt and pepper to taste
6-7 large leave of Cavolo Nero, main stem removes and chopped

In a large and heavy soup pan, heat the oil and add the diced onions. Cook on medium heat, wile stirring occasionally, till the onions are nicely caramelised.
Add the garlic and cook for a mother minute. Add the rest of the vegetables, cook and stir till they start to brown a little and caramelise, making sure not to scorch them.
Add water and bullion powder and bring to a boil.
Add the soaked beans and and oats, cover the pan and let the soup cook in a gentle simmer for 2 hours.
When the beans and oats are fully cooked and the soup has a velvety creamy texture, add the Cavolo Nero, mix and cook for another 10 minutes. You want it cooked but still to retain the dark green colour. Taste the soup and adjust the seasoning. Let it ‘rest’ covered for another 10 minutes before serving. Serve with a drizzle of virgin olive oil.

You can find more about Galit and more yummy recipes here:www.galitskitchen.com
By | 2017-11-27T20:21:50+00:00 November 16th, 2015|Beautiful skin, Healthy Recepies|0 Comments

About the Author:

Pure natural cosmetics is not just a name, for me and many others it became a way of life!

All my life I had an affinity to healthy life style. As a dancer and a trainer, i was always looking for the good combination of healthy food and healthy movement.

In time I learned that its not only what you eat that matters. Also what you use as cosmetics or medical products is important.

The skin is the biggest organ in our body. About 60% of what we put on our skin gets into the blood system and with that to the inner organs.

I invest my heart and soul into “Pure natural cosmetics” and the best part is to hear the amazing comments from my client.

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