Here in Avalon the autumn chill has well and truly started, so I’m beginning to enjoy some hearty, nurturing dishes whilst snuggled around my open fire. The recipe I am sharing in this article is a gorgeous warming soup that uses squash as the base. The inviting fragrance of cardamom, warming hint of ginger, earthy mushrooms, tomato, coconut and fresh herbs weave together to create a delightfully pleasing soup. I use the seeds from the cardamom pods, which imbue a richer, more aromatic flavour than it’s pre-ground version. Cardamom and ginger (like many quality herbs and spices) unleash a myriad of health benefits. As hypocrates once said ‘Let food be thy medicine’.
You can use any sort of mushrooms for this recipe, although I prefer flavourful ones like chestnut or even shiitake.
Creating the squash soup base:[cap id="attachment_2463" align="alignright" width="300"][img src="https://www.kindearth.net/wp-content/uploads/2014/11/Mushroom-Cardamom-Soup_blend-300x199.jpg" width="300" height="199" class=" size-medium" title="Mushroom Cardamom Soup blending the base"]Blend the squash base until nice and smooth[/cap]
Cooking the leek and mushrooms:
Bringing it all together:
Serve with fresh healthy bread or delicious home-made savoury rosemary oatcakes (try my oatcake recipe here: Rosemary Oatcakes) and enjoy!
If you want a little advice on how to crush those cardamom pods, then please do check out my short video here:
This recipe appears in my cook-book Angelicious – a full colour book jam-packed full of well over 100 super healthy, tasty recipes. Trinity’s Angelicious Book