Welcome to the Herb Diaries! 

I am a London based vinyasa and yin yoga teacher, obsessed with food and all things healthy. This is where I share my favourite recipes from my healthy plant-based kitchen. 

Serena x

Courgette, Celery and Cannellini Soup

Courgette, Celery and Cannellini Soup

Last weekend I spent a lot of time cooking. Two awesome friends came over to keep me company and be my official taste-testers/models. Having bought what I thought would be way too much food for three people, I opened the door that evening to an almost empty fridge, so I think its safe to assume that the new recipes went down well. Interestingly, one of the friends who came over (and who I quite regularly cook for) is a boy, and I love that he enjoys healthy food. It sounds stupid, but I always presume that it is predominantly girls who eat like this, so it is incredibly refreshing to see him enjoy what I cook for him. There is never any question of where is the meat, and he never leaves my apartment hungry!

I have only recently started blending beans into my soups and I wish I had been doing it forever. Not only does it make your soup more filling and more nutritious, but it makes it amazingly creamy. You can blend the beans until they're smooth and your soup will have such a delicious, silky consistency without the addition of any dairy, plus beans are a great source of plant protein and fibre. Cannellini beans have a low GI number preventing nasty swings in your blood sugar levels (which can lead to hunger, cravings and tiredness), and promoting slow energy release throughout the day. Team that with immunity boosting garlic and a whole load of greens for a soup that is nourishing, satisfying and full of flavour.

Ingredients:
Serves 4

Olive oïl or coconut oil
1 onion
2 cloves of garlic
3 sticks of celery
4 courgettes
Pinch of sea salt
1 tsp of thyme (fresh or dried)
1 tsp of apple cider vinegar
2 cups of water
2 cups of cooked cannellini beans
(Handful of spinach - optional)

 

Method:

Finely chop the onion, garlic and celery, then fry in a saucepan in a small amount of oïl for a few minutes, stirring continuously so that nothing burns.
Chop the courgettes, then add them to the pan, along with all the remaining ingredients except the beans. (The spinach is just for a brighter green colour and some extra goodness, so add it in if you have it). Allow the soup to simmer for 10 minues on a medium heat or until the courgette is cooked. Take off the stove and wait for it to cool before blending with the cannellini beans. You can then re-heat the soup just before serving.

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