Soup, Glorious Soup.

It's raining and windy (although not quite like our East coast neighbours) so that must mean it is time to make soup.
In the last couple of weeks I have already made pumpkin and barley soup, lentil soup and pumpkin and quinoa. But today good old fashioned vegetable soup was on the cards.
I'm not particularly biased when it comes to the veggies that go into a vegetable soup, however I think carrot, celery and onion are an obvious must if you want it to taste "just like Mum's".

I used a huge onion that obviously grew very happily on the organic farm that he came from. Onions decrease inflammation and phlegm, lower cholesterol and destroy bacteria, so they are a great food for the 'cold' season that is upon us.

I also used
Carrot - high in antioxidant beta-carotene, helps protect against cancer, benefits the skin and is anti-inflammatory for the mucous membranes.
Celery - used in treating high blood pressure, high in silicon which helps renew joints, bones, arteries and connective tissue.
Cauliflower - phytochemical cruciferous indoles help fight cancer in the breast and prostate.

Parsnip - contains anti-inflammatory Phenolic acids which are useful in the treatment of arthritis and rheumatism.
Garlic - Mother Nature's antibiotic
Amaranth - high levels of protein and calcium (more than milk) and contains the cofactors to allow you to absorb the calcium, magnesium and silicon.

I basically threw this all intogether and then had some leftover roasted carrots, sweet potato and beetroot that I threw in. To finish it off I added some udon noodles (the dried rather than the fresh) and out came a delicious, warming soup that I enjoyed whilst watching the storm put on a fanatstic show outside.