Moonlit Soup

This filling soup recipe, taken from my new book Inhale. Exhale. Repeat, cooks quickly and freezes well, which can be really handy if you need to rustle up a wholesome meal late one evening.

 

 

Serves 2

1 red onion, finely chopped
3 garlic cloves, finely chopped
1 green chili pepper, finely chopped
2 sticks celery, chopped
1 carrot, chopped
1tbsp coconut oil
2 cups black beans, cooked
3 cherry tomatoes, chopped
1 cup vegetable stock
1 tbsp chia seeds
1 cup water
Black pepper, to taste
Himalayan pink salt, to taste
2 tbsp crème fraîche, scoop of avocado or 2 poached eggs, to serve Sprinkling of fresh coriander, chopped, to serve

Method: sauté the onion, garlic, chilli, celery and carrot in a pan in the coconut oil for five minutes until tender. Add the cooked black beans, chopped tomatoes and vegetable stock. Simmer for a further five minutes. Add the chia seeds. Blend the mix until smooth, adding water to taste. Season with plenty of black pepper

and Himalayan pink salt to taste. Complete this dark, rich soup by adding either a poached egg, a scoop of avocado, or a dollop of crème fraiche, and a sprinkling of coriander on top to serve.

TIP: Read the short poem ‘The Listeners’ by Walter De La Mare and imagine all the people around the world, travelling by moonlight tonight!