Name: Immune Boosting Soup & Seeded Muffins
Total time: 1 h 10 min
Yield: 6
Ingredients: 1 tablespoons Coconut Oil; 2 sticks celery, chopped; 2 cloves garlic, crushed; Small piece of fresh ginger, grated; 2 teaspoons garam masala; 1 teaspoon ground cumin; 1 teaspoon turmeric Powder; 3 large carrots, peeled and chopped; 3 large sweet potatoes, peeled and chopped; 100g red lentils; 1.2 litres vegetable stock; 75g brown rice flour; 75g gluten-free oat flour; 50g buckwheat flour; ½ teaspoon garlic powder; 1 teaspoon mixed herbs; Salt & pepper to taste; 1 teaspoon baking powder; 250ml almond milk; 1 teaspoon apple cider vinegar; 2 tablespoons flaxseed + 4 tablespoons water; 2 large carrots, grated; 3 tablespoons mixed seeds; 3 tablespoons gluten-free oat flakes

This seasonal soup is made with plenty of immune boosting spices and root vegetables and is complimented by these wholesome gluten-free muffins that are packed with nutritious seeds and carrots as well as herbs and garlic. This makes a perfect nourishing lunch or supper to banish the winter bugs and blues.

Ingredients

For the soup

1 tablespoons Coconut Oil
2 sticks celery, chopped
2 cloves garlic, crushed
Small piece of fresh ginger, grated
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon turmeric Powder
3 large carrots, peeled and chopped
3 large sweet potatoes, peeled and chopped
100g red lentils
1.2 litres vegetable stock

For the muffins

75g brown rice flour
75g gluten-free oat flour
50g buckwheat flour
½ teaspoon garlic powder
1 teaspoon mixed herbs
Salt & pepper to taste
1 teaspoon baking powder
250ml almond milk
1 teaspoon apple cider vinegar
2 tablespoons flaxseed + 4 tablespoons water
2 large carrots, grated
3 tablespoons mixed seeds
3 tablespoons gluten-free oat flakes

Method

First make the soup: Heat the oil in a large pan and add the onion, celery, garlic and ginger. Cook on a medium heat for 5 minutes.
Add the garam masala, cumin and turmeric, stir well and cook for a further 5 minutes.
Stir in the carrots, sweet potatoes and lentils and make sure everything is coating in the spices. Pour in the stock, bring to the boil and simmer for about 25 minutes until the vegetables are soft and the lentils are cooked. Leave to cool then blend well to achieve a smooth but slightly thick consistency.
Make the muffins: Preheat the oven to 180 degrees C and lightly grease a 6-hole muffin tin.
Mix together the flours, garlic powder, herbs, seasoning and baking powder in a bowl.
Whisk together the milk and cider vinegar and leave to stand for 5 minutes. In a separate bowl or cup mix together the flaxseed and water and leave for 5 minutes to thicken.
Pour both the milk and flaxseed mixture into the dry ingredients along with the grated carrots and stir well to combine,
Spoon between the muffin tins to reach the top. Mix the oat flakes and seeds together and sprinkle over the top of each muffin to lightly cover. Bake for 20 minutes until risen and firm to the touch.
Serve warm with a bowl of warmed up soup - yum!

SpamellaB

Pamela, author of SpamellaB, is hugely passionate about health, food and fitness and the affect these have on the body. She believes that food is fuel and a way of nourishing ourselves both inside and out. A firm believer of enjoying what you eat, it is her mission to create gluten-free, high protein, healthy AND tasty recipes for all to enjoy, made from clean ingredients. This is what the concept #IndulgingInnocently is all about; you CAN still have your cake and eat it!