recipe 26th February 2016 by Ellie
This healing broth made with turmeric, ginger and spices - the turmeric gives it a rich golden yellow colour, as well as a nice aroma and anti-inflammatory and immune-boosting goodness. The pumpkin seed topping adds some crunchy protein and fibre.skip to the recipe
Sauté off the onion, ginger and garlic until soft and add the turmeric, stir to coat everything then add the cumin and coriander.
Continue to heat for 1-2 mins to release the aromas from the spices. Then add the stock, water, salt and pepper. Bring to a simmer.
Then add the butternut squash, celeriac and red split lentils.
Simmer in the stock for 20 mins until the lentils have swelled and the veg is soft. Add a couple of handfuls of fresh baby spinach and take off the heat.
Once cooled, blitz with a hand blender, leaving a little bit of texture.
Serve with lots of chopped fresh parsley, a handful of pumpkin seeds and a squeeze of lemon or lime.
By Ellie, chief taste expert.
Armed with her £3 million taste buds (yep, that’s genuinely what they’re worth) head honcho Ellie tries every new recipe from the graze kitchen, and works with our nutritionist Jess to make sure every snack reaches her high standards.
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