So halloween might be over but that doesn’t mean we can’t still enjoy pumpkins and all root vegetables to be honest. At Our Retreat we encourage a zero waste attitude as much as possible and that applies to our food too. There’s so many ways you can make good use of leftovers like adding leftover veggies to a cake mixture, broccoli stems to a stir fry and cauliflower to make pizza bases. You might have the odd pumpkin laying around this month so we thought we’d share with you our favourite soup recipe. It’s got some great additions to help aid any cold symptoms lingering too. Enjoy and don’t forget to share your pictures with us on social media if you make it.

Ingredients

Coconut Oil (1 tbsp)

3 garlic cloves

1 green chilli

Big chunk ginger, peeled.

1 red onion

Salt and pepper

Plunnet of mushrooms

1 pumpkin, peeled and chopped

1 parsnip, peeled and chopped

Vegetable stock

Method…

Heat coconut oil in a large sauce pan, roughly peel and chop the garlic, slice the chilli keeping the seeds, peel and slice the ginger and add to pan with salt and pepper. Roughly slice the red onion and add to pan. Saute for 5 minutes. Chop mushrooms, pumpkin and parsnip and add to pan then add just enough vegetable stock to cover and simmer for 30 mins. Use a hand mixer to turn into a yummy thick soup.

For more recipe inspiration, why not book up one of our retreats and learn from our amazing chefs first hand.