Do you ever notice how sandwiches get all the lunchtime glory? Sometimes it’s nice to switch things up. When was the last time you used your Thermos? Do you even own a thermos?
Now that the weather is cooler why not pack some super delicious and nutritious soup for lunch? So, take a break from the usual lunch fare and get ready to fill your Thermos up with some hot and healthy soup!
My Yam & Quinoa Soup is not only great tasting, but contains the power of YAMS. I’ll share more on them in a minute. Since we are in the midst of winter, it is the perfect time to add a little warmth to you workday lunch – Oh Yeah!
I love finding alternative plant based foods that provide a nice creamy texture to meals without needing to rely on dairy milk. Yams work great for this and are super nutritious for you and the little one in your life.
One of the most underrated foods of the plant world is about to get its due and I am happy to lead the charge!
Their earthy, sweet taste makes yams a versatile addition to recipes, from cookies (yes cookies) to soups. And their high nutrient content makes them a powerhouse when it comes to nourishing you and your family.
Full of vitamin C, potassium, magnesium and fibre, yams are the new hip food. They also contain loads of vitamin B6 which research has shown to be an important vitamin in respect to pre-menstrual syndrome (PMS), especially in relation to depression that is caused from PMS. At 15.5% of your daily required intake of vitamin B6 in one cup of yams, yams are an important food for combating depression.
And if this was not enough, the complex carbohydrate content of yams slows the rate at which sugars are released into the bloodstream, making them a great way to sustain your energy levels and lose weight!
Okay, enough about the new hero in my kitchen. It’s time for a recipe to help get you started.
- 2 large yams - chopped & steamed soft
- 4 cups quinoa - cooked
- 3 stocks celery - chopped
- 4 carrots - chopped
- 1 cup hemp seeds
- 5 dates - pitted & chopped
- 1 onion - chopped
- 2 cloves garlic - minced
- 1 tsp ginger - grated
- ½ tsp chilli powder
- 1 tsp sea salt
- 6 cups water
- Garnish with chopped almonds
- Steam your chopped yams until tender. Place all your ingredients into a blender except the quinoa. Blend until smooth. In a saucepan over medium heat, place enough soup based on the amount of people you are serving (2-3 cups per person is ideal). Add one cup of quinoa per serving to the pot and stir consistently until you reach your desired temperature.
- Garnish with some ground almonds
- Store any leftovers in your refrigerator for up to 4 days.