Healthy plates, pumpkin soup and Harry Potter
What would you do with a week off work but nothing to do? Eat your lunch on a Tuesday in your dressing gown of course.
Our stay-cation last week seemed to be arranged completely around when, where and what we’d eat each day.
Niki and I started with a stay at Champneys Health Spa in Tring, which was obviously very plush. It was a strange experience seeing everyone walk down to the buffet lunch in their dressing gown / robe but that’s the etiquette apparently.
As we approached the buffet table I noticed the plates were printed with suggestions for the proportions of each food group that you should have on your plate.
Healthy plates
Would this help you at home? And when was the last time you had a meal with these balanced portions? As one of my clients pointed out this week though, there’s no limit to how high you can pile the portions up on the plate! 😃
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The Harry Potter Studio Tour was as magical as you’d expect, there’s much more technical, film making content than I expected. Such as forced perspective filming to make Hagrid look huge. The new Gringotts Bank is spectacular if you are thinking of going.
Spicy Roasted Squash Soup
It’s definitely hearty, warming soup weather. So stocking the fridge and freezer with a vat was called for. Squashes and pumpkins are on the way out but I managed to pick up a good haul from the farm shop.
Roasting the squashes before making the soup gives them a much nuttier, deeper flavour then it’s really about adding as much spice and seasoning as you like to get your desired flavour.
You will need:
4 mixed squashes or small pumpkins
2 white onions, diced
3 garlic cloves, crushed
approx 2 litres vegetable stock
heaped tablespoon of turmeric, paprika and cumin.
olive oil
Hand blender or soup maker
Pre-heat oven to 200C
Oil a baking tray and add crushed garlic cloves, chilli flakes and seasoning
Remove the seeds from your squashes and reserve for later. Chop squashes into rough chunks, keeping the skin on and toss around the baking tray. Roast for 30mins or until the flesh is soft.
Meanwhile heat a large pan with a little oil, turmeric, cumin, paprika and any other seasoning you care to add. The more the better. Toss in the chopped onions and cook until soft.
When the squash is roasted, add these chunks to the large pan then pour over the stock. Reduce to a low heat and simmer for 10 mins.
Remove from heat and use a hand blunder to purée the soup thoroughly. Return to the heat and bubble for a further 20mins.
Remember to taste and add extra seasoning if required. If needed then some extra coconut cream is good to thicken the mixture.
Divide into Tupperware or serve straight away, topped with coriander, seeds (see below) and some natural yoghurt.
Spicy Roasted Squash Soup
Final pro-tip
Turn the squash seeds into a snack pot for your desk!
Wash off any pulp, spread on a baking sheet, sprinkle with oil, rock salt and chilli flakes, roast until the seeds begin to pop, let cool and use to top soup or as a snack pot in your lunch box.
Chris ‘staycation’ Pinner