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AGNESA SIMCIC · JUNE 16, 2021

Spicy Winter Vegetable Soup

When it comes to winter foods, some help us digest better and keep our internal res burning.

That’s important, because in winter, digestion and metabolism naturally slow down.

It happens because if humans still behaved like animals, as our

bodies are still programmed to do, we wouldn’t use much energy
in winter. We wouldn’t have much food available either. We’d
bunker down and rely on fat stores in the body, burning any food
that does come our way very slowly.

In the cold, we re-direct our nourishment and circulation to the

vital organs; brain, heart, kidneys, liver and lungs.

So digestive activity is reduced. Metabolism slows. Energy slows.

You’re more likely to hold on to energy (calories) longer.

This is fantastic if you’re hibernating in a cave without

much food around, but you’re probably not.

We’re out and about, with the same access to food as usual. So we
need to keep our digestive system active and maintain healthy
metabolism so we can use nutrients to create and burn energy
better. This helps us avoid feeling indigested, sluggish and tired or hold on to more kilos than we should in winter,

Soups and slow cooked foods are great in winter because they are already broken down and require less digestive action. Plant-based
soups are better because vegetables are easier to digest than animal foods. Hence lentils are protein in this dish.

And it’s a little bit spicy!

Herbs are a wonderful way to assist digestion. Spices add so much warmth and are a great metabolic boost.

This wholefood winter recipe combines the slow cooking of a soup with digestive supporting ginger, a delicious blend of warming spices
and a nutrient rich combination of in-season winter vegetables.

It will really stoke your internal re!

WHAT YOU NEED:

• 1 TBS cumin + TBS paprika + 1 tsp turmeric

• 1 TBS fresh grated ginger

• 1 brown onion, diced

• 2 carrots, peeled and cut into cubes

• 2 tomatoes, diced

• 1 small sweet potato, peeled and cut in cubes

• 1 potato (any kind), peeled, cut in cubes

• 1 red capsicum, diced

• 250ml coconut milk or cream

• 1 cup dry red lentils, well-washed

• A little olive oil or ghee

• 1.5 L low-salt vegetable stock

WHAT TO DO:

1. Peel and chop the vegetables as noted. Set aside until ready to use.

2. Have all the spices ready to use. The cooking part is fast!

3. Add a little olive oil or ghee (clari ed butter) to a large at based pot; 1-2 TBS is enough. If using ghee, let it melt rst.

4. Add the onion and cook until clear.

5. Add spices, stirring for about 1 minute.

6. Now add all the vegetables and the lentils. Continue cooking, stirring continuously for 2-3 mins. 

7. Add the stock and bring it to boil.

8. Simmer on lowest heat for about 25 mins, checking regularly to ensure there is enough liquid.

9. Add the coconut milk and stir through completely. Remove the soup from heat.

10. Using a soup scoop, take out about half the soup and place in your blender. Cool enough to blend safely. Blend, then add it back to
the pot.

11. Mix through so the soup is thick and a little bit chunky.

12. Return to heat just before serving.

This is a thick, nutrient dense digestive and immune boosting winter soup.

Enjoy it as is, or use some gluten free atbreads or sourdough for dipping.

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Agnesa Simcic is a Clinical Nutritionist, Food Coach and Yoga Teacher, and Accredited Member of the
Australian Traditional Medicine Society. Whole Food Nutrition appointments are available in Balgowlah Heights (Sydney), or online.
You can learn more about Agnesa here, or contact her directly at: hello@wholefoodmama.com.au

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