Nutritionist, Christine Bailey, cooks up a flavoursome gluten free sweet soup, combining antioxidant rich vegetables with juicy pears.
Winter squashes and sweet potatoes are crammed with cancer fighting, cardio-protective nutrients. Rich in carotenoids plus vitamins C and E – valuable antioxidants for the skin, eyes, lungs and immune system. A great source of soluble fibre to aid digestion and full of anti-vital and antibacterial properties great for the immune system. To make this more substantial add a tin of cooked butter beans and puree until smooth. Alternatively accompany with some additional protein such as lean ham or cheese.
Storage: Make in advance and store in the fridge for up to 3 days. Freeze in batches for up to 1 month.
2 tbsp olive oil
1 onion, chopped
1 butternut squash, peeled and chopped
1 sweet potato peeled and cubed
3 ripe pears, peeled and chopped
¼tsp garam masala
¼tsp cayenne pepper
450ml/16floz/2cups homemade vegetable stock or use low salt bouillon powder
5 tbsp low fat crème fraiche (omit if dairy intolerant or can add a little soy yogurt before serving).
1. Heat the oil in a large pan. Add the onion and cook until softened. Add the rest of the ingredients except the crème fraiche and simmer for 25 minutes until the squash is tender.
2. Puree in a food processor. Return to the pan and stir in the crème fraiche. Season with black pepper and warm through to serve.
Christine is a qualified nutritionist and chef and author of numerous healthy recipe books. One of her specialisms is digestive health and cooking for people with allergies including those sensitive to gluten and dairy. When she’s not writing recipes she advises clients and companies. For additional recipes why not book on to one of Christine’s cookery days or purchase one of her e-books online (See www.advancenutrition.co.uk)