Autumn Thai Soup

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Makes enough soup to put into tuppaware containers and freeze so you have about a weeks supply for 2 people

A very large stockpot

3—4 pints of water
1 butternut squash, top and tail, halve and cut into large chunks
4—6 turnips, wash, top and tail and cut into chunks
1 celeriac, peel and cut into chunks
3 carrots, chopped
A handful of runner beans, top, tail and cut into 1” pieces
3 largish onions, chopped
4 oz red lentils
1 handful of Arame seaweed or other seaweed
2 birds eye chillies or other chillies (put them in the soup whole)
or 1/2 tsp. of dried chillies
2 lemon grass stalks
3 lime leaves
1 garlic bulb, peel the skin off the segments and crush into soup
or if blending put the segments in whole.
2 pieces of root ginger, peeled and chopped into tiny pieces
1 large handful of fresh or frozen coriander

1) Pour the water into the stockpot. If you do not own a very large stockpot then use a large saucepan and halve the quantity of ingredients.
2) Next put all of the ingredients except the fresh coriander, into the saucepan of water and bring to the boil.
3) Simmer for around 20 minutes or until the squash is tender.
4) Take a hand blender and push the blender down onto the vegetables until the soup is almost pureed, you can have some lumps or keep the soup as is! optional is to add a tsp. of raw coconut oil and the freshly chopped coriander just before serving.

Tips: Serve with a couple of spoons of cooked organic short grain brown rice or quinoa or millet grain (they cook like cous cous) or use gluten free or spelt or rye bread or if going for a protein meal instead of carbohydrate meal because you are trying to lose weight, you can add some washed prawns or other freshly cooked fish or some organic home cooked meat. This is fine if you have had carbohydrates for breakfast and will be having carbohydrates with dinner.

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