Page 25 - Natural Health (February 2020)

INTERVIEW
SOUP FOR THE SOUL TO SERVE:
•
Roasted chickpeas* (optional)
SERVES 4 •
A pinch of chilli flakes (optional)
•
Chopped fresh parsley
“My plant-based version of the
classic chicken and lemon soup.
1 In a non-stick saucepan, sauté the
Here, chickpeas provide the protein
onions and garlic in about 1 tablespoon
and give a deliciously thick and
of olive oil for 10-15 minutes, until soft.
creamy texture. It will thicken in
Do not let them brown.
the fridge, so just warm it up
and stir well, to serve. The lemon 2 Add the carrots and cook for
lends a refreshing lift, perfect a further 5-10 minutes, stirring
for a chilly summer or early occasionally to prevent the vegetables
autumn evening.” catching. Add a little water if needed.
• 3 Add the chickpeas, mix well, then
1 x 400g tin of chickpeas, drained
and rinsed pour over the stock. Bring to the boil,
• then reduce to a simmer for 10 minutes.
Olive oil
• 4 Add the lemon zest and juice, and
Sea salt and freshly ground
black pepper blend until smooth – either cool for
• 10-15 minutes and blend with a stick
1 onion, peeled and roughly chopped
• blender, or cool completely if using
1 clove of garlic, peeled and
roughly chopped a blender or food processor.
• 5 Reheat gently or cool before serving
1 carrot, peeled and roughly chopped
• as desired. Serve sprinkled with the
1 litre chicken or vegetable stock (I
use half and half) roasted chickpeas, chilli lakes, if using,
• and chopped parsley.
Zest and juice of 1 lemon
LAZY DAHL 1 Heat a large pan over a medium heat
and gently toast the cumin, coriander
SERVES 2 and mustard seeds for 2-3 minutes,
until the mustard seeds start to pop.
“I call it ‘lazy’ because I’ll sometimes
Tip them out, then lightly grind in a
use frozen chopped onions, garlic,
pestle and mortar.
ginger and chilli, and skip the toasting
of the spices.” 2 Put the coconut oil into the hot pan,
• ½ tsp cumin seeds then add the onion with a pinch of
• ½ tsp coriander seeds salt and cook gently for 5 minutes
• ½ tsp mustard seeds over a low heat. Add the garlic,
• 2 tsp coconut oil ginger and chilli and cook for a further
• 1 onion, peeled and diced few minutes. Add the spices, along with
• 3 cloves of garlic, peeled and the turmeric and garam masala, and
finely chopped cook for 1 minute.
• 1 tbsp grated fresh ginger 3 Add the lentils, coconut milk and
• 1 red chilli, deseeded and vegetable stock, and stir to combine,
finely chopped then simmer. Cook for 10 minutes
• 2 tsp ground turmeric with the lid on, then 10 minutes with
• 1 tsp garam masala the cover of to allow it to thicken,
• 200g dried red lentils, rinsed until then season.
the water runs clear, and drained 5 Just before serving, add the spinach,
• 1 x 400g tin of coconut milk then squeeze in the lemon juice and
• 500ml vegetable stock top with fresh coriander leaves.
• Sea salt and freshly ground
black pepper BOOKshelf
• 2 handfuls of washed fresh spinach Recipes taken from Simply
or 2 blocks of frozen Good For You by Amelia
• Juice of ½ a lemon Freer (Michael Joseph, £22)
• A handful of fresh coriander leaves Photography by Susan Bell

NATURAL HEALTH 25