Gluten Free, Dairy Free, Refined Sugar Free, Nut Free
“I want to lose weight by eating nothing but moon pies, which have significantly less gravity than earthier foods such as..vegetables.” Jarod Kintz. I Want
A hug-in-a-bowl. This is such an incredibly nourishing delicious and wholesome dish. By the time it’s finished cooking, and it can sit for literally hours in the oven (it just gets stickier and stickier), it tastes almost chocolatey (promise!). It’s a giant meal-in-a-bowl casserole soup, with a mass of incredibly grounding, seasonal vegetables. And it’s based on beef bone stock which is uber healing and repairing, and yet relaxing and calming too. There are no rules to what you can include (though perhaps not potatoes), go for the likes of butternut squash, and other root vegetables – we love celeriac. If you include beetroot, it really adds sweetness. Wonderful with a glass of red wine on a Friday night to unwind. Start your weekend on a good note.
This can be a vegan recipe if you omit the beef bone stock, but we choose to add the healing amino acid, zinc and collagen from the beef marrow bones.
TOP TIP: Chop carrots quite chunky as they go soft – bite-sized chunks.
NUTRITIONAL VALUE: YOUTH ENHANCING
A filling, chunky soup that easily converts into an opportunity for a beauty MOT. With the exception of white potatoes (which are not so effective at maintaining steady blood sugar levels), almost every single root vegetable is included in this hearty meal, providing a considerable amount of skin glow-promoting carotenoids, fibre for proper elimination and a huge array of other vitamins and minerals. The beans provide a valuable source of vegetable protein and the cooked tomato passata ensures a hefty amount of lycopene. The bone broth brings everything together enhancing its goodness by adding lots of collagen-promoting and bone-building minerals.
- 2 cups of Black Turtle Beans
- 1 whole small head of Garlic - peeled and chopped in half width ways
- 70g (about 6) Shallots
- 1 large Leek
- 500g Sweet Potatoes
- 450g Beetroot - yellow if possible
- 200g Parsnips or Turnips
- 225g Swede
- 200g White Onion
- 1 ½ litres Beef stock (homemade is best, but there are now an abundance of ready-to-go in supermarkets)
- Passata - 150g Tomato Passata
- Olive Oil
- Salt and Pepper
- Soak your dried trutle beans overnight, rinse and simmer in a litre of water for 45 minutes. Rinse simmer again in a fresh litre of water for an hour and a half (alternatively, if time is limited, used tinned, cooked turtle beans that you have rinsed thoroughly). Set aside.
- Now, in a large casserole, gently soften in olive oil the shallots, leeks garlic and onions - (the alium family) in ½ cup oil - add the rosemary half way through after about ten minutes as the aliums soften. Add salt and pepper.
- Meanwhile, chop all your hard vegetables into equal sized dice (we like super chunky, rather than chef prepared) and add to your casserole, before adding the tomato passata and the part-cooked turtle beans.
- When fully mixed, add the beef stock and place in the oven for 2 ½ hours. Remember to check and stir every 45 minutes to prevent sticking to the base of the casserole. Let them do their thing for ages. Season as required.