Meatless Monday: Rustic butter bean and vegetable soup

Autumn officially arrives in the northern hemisphere on the 23rd spring and everywhere in the fields and woodland, nature seems to have decided to start putting forth her autumn splendour. The elderberries, blackberries and haws decorate the trees. Acorns, beech nuts and conkers have arrived and the leaves are beginning to turn as nature slows down and starts to draw in.  In the woods fascinating fungi are beginning to appear.

In terms of our diet, salads are beginning to pale and we are drawn to warm, comforting foods such as soups and stews. This rustic soup includes some of the seasonal vegetables recommended by Ayurveda for the season of autumn. To find out more on how to eat for the season according to Ayurveda principles, please see 'Ayurveda and autumn' on my 'sister' blog

Rustic butter bean and vegetable soup

Serves 3-4 

You will need

1.5l water
1 tsp pink salt crystals
1 onion peeled and chopped
2 cloves garlic, sliced
narrow end of a squash, peeled and diced
1 large sweet potato, scrubbed and diced
2 carrots, scrubbed and sliced (optional)
1/4 sweetheart cabbage, shredded
1/4 swede, peeled and diced
1 tsp thyme
1 can organic butter beans

Place the vegetables in a large saucepan, and add water, salt and thyme.  Bring to the boil and turn the heat down to simmer.  Simmer for 45minutes - 1 hour allowing the flavours to meld.  Serve with organic rye bread.

Janet x

Recipe Copyright © 2015 40plusandalliswell

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