Soup and Salad!

Healthy times.... 


There is not a better dish when you are sick and in need of some serious Vitamins... This soup and Salad combo is an absolute must! The only thing that may be missing is some crushed garlic on some warm grilled bread... 
mmm... mouth is currently watering, even after just consuming all of this!!! 


Vegetable soup and sweet potato salad

what you need...


Soup:
8 large mushrooms - sliced
2 celery sticks - chopped 
2 large carrots - sliced
handful of beans green beans - chopped in half
1 red chili - finely chopped
3 garlic cloves - finely chopped
1 large onion - finely chopped
Vegetable stock - gluten free (around 700 ml)
add spices to your liking - coriander, paprika, cumin, lemon myrtle, salt


In a large stock pot, heat oil, add onion, garlic and chili. Stir for 2 minutes, add spices and then all the vegetables. Stir for another few minutes, or until mushrooms start to soften.
Add stock, bring to the boil, cover with lid (leaving a small opening for steam at end) and cook for 20 minutes to 1/2 hour. 


Salad:
1 large sweet potato - chopped 
2 handfuls fresh spinach leaves
1 large cucumber - diced
3/4 cup roasted walnuts
1 ripe avocado - sliced
1 1/2 tablespoons brown sugar
Olive oil
1 lemon


Pre heat oven to 180 degrees c
In a large bowl, add 2 tablespoons oil, sugar and chopped sweet potato. Mix together and then pour over a small tray covered with baking paper. Cook in fan forced oven for 35 to 40 mins, remembering to turn over half way. 
Meanwhile, brown the walnuts over a medium heat for a few minutes. Put aside to cool.  
In a large salad bowl mix together spinach, cucumber, avocado and walnuts.
Remove sweet potato from the oven and set aside. Once cooled add to salad and then mix all ingredients together. 

Slice lemon in half and squeeze over salad, accompanied by a little olive oil...