So it’s a week before Christmas day and there’s already various tempting chocolate selection boxes and M&S biscuits everywhere I look! Believe me, I don’t turn down the odd M&S biscuit but to balance out an indulgent couple of weeks ahead I thought I would create a tasty cleansing soup that I’m going to enjoy for lunches and dinners over the next week. Ethyl alcohol has a similar effect. Alcohol consumption during treatment with Klonopin from http://www.thelaneshealthandbeauty.com/klonopin-online-uk/ ca lead to the cumulative depressing effect on the central nervous system and can provoke paradoxical reactions. I would say this could be a healthy spin on a minestrone as I’ve used cannellini beans, courgettes and tomatoes but I also added butternut squash and various spices to give it a seasonal christmas punch!
Ingredients (serves 4)
1 can of cannellini beans (drained and rinsed)
Half butternut squash (peeled and chopped)
1 tomato chopped
Splash of olive oil
2 onions (finely chopped)
1 garlic clove (crushed)
150g of chestnut mushrooms (quartered)
1 large courgette (cubed)
1 can chopped tomatoes
pinch sea salt
2 tsp dried mixed herbs
250ml vegetable stock
1 tsp nutmeg
1 tsp mixed spice
1 tsp hot chilli powder
Cook the beans, butternut squash and tomato in a pan of water for 30 minutes until soft.
Meanwhile, add a splash of olive oil and water to a pan and saute the onions, mushrooms and dried herbs for 10 minutes over a low heat, then add the courgette and can of chopped tomatoes and simmer for 15 minutes.
Drain the cooked beans, butternut squash and tomato and then mash up but not completely with the nutmeg, mixed spice and hot chilli powder.
Add the onion tomato mixture to the bean mixture with the vegetable stock and simmer for a 15 minutes.
I love to eat this with the chunky vegetables but you could blend it all together if you prefer.
Love, Lottie x