Spiced Carrot, Kale & Lentil Soup
Original Recipe by Shelley Kamil

I guess it’s pretty plain to see, I’m a lover of all things salads. And I use salads in the broadest sense of the word. That said, as the days get cooler, there’s nothing better or easier than having a hearty, healthy soup lurking in the fridge! This Spiced Carrot Kale and Lentil soup promises to warm your soul and nourish your body from the inside out  xx

Ingredients
(Serves 4-6)

1 yellow onion, finely diced
1 leek finely sliced
1 clove garlic, crushed
1tbs olive oil
1 red pepper, finely diced
6 carrots, chopped
6 tomatoes finely diced
1 can organic lentils, rinsed thoroughly
Handful parsley, roughly chopped
Few sprigs oregano
Few sprigs thyme
1tsp cumin
Himalayan Pink Sea Salt to taste
1ltr boiling water (approx.)

To serve
Add cooked tri colour quinoa
3-4 kale leaves, torn from the stem and shredded

Directions
1. In a large pot, heat 1tbs olive oil, sauté onions, leek and garlic for a couple of minutes. Add the carrots and cumin, continue to stir for another few minutes.
2. Add the peppers and tomatoes and continue to cook for another 4-5 minutes on low heat. Add the lentils and herbs and stir for a minutes. Then add the boiling water and a decent amount of sea salt (I say decent as we are not using any stock, so the salt gives it a nice kick, careful not to over do it). Cook for approx. 1hr, or until the carrots are cooked.
3. Add some kale to a serving bowl plus quinoa for a more hearty meal, spoon some soup over top and season with Pink Sea Salt and Pepper to taste xx

Clean & Lean Chicken Soup
Original Recipe by Shelley Kamil

When it comes to a cozy night in, there’s almost nothing more comforting than a bowl of warm chicken soup. Beautiful for dinner, we hope you love it as much as we do

Ingredients
1 Whole Free Range or Kosher Chicken cut into 8 pieces
Approx. 1ltr water (enough to cover everything, add more if needed)
3 carrots chopped
1 yellow onion quartered
Generous Sprinkling of Pink Himalayan Sea Salt
To Serve
Chicken Breast Reserved and Shredded
Sliced Carrot from Soup
Noodles (gluten free or regular)

Directions
1. Heat a large non-stick pot, add onions & carrots, plus Chicken Pieces, cover with boiling water. Bring to the Boil for several minutes.
2. Reduce to a Simmer. Sprinkle with sea salt and cook on a low flame, lid half on, for the entire day.
3. After an hour or so, remove the Chicken Breast, Shred, and set aside. Store and Refrigerate the Shredded Chicken in an airtight container.
4. Once the soup is cooked, remove from the flame, allow to cool. Drain all contents. Keep a few carrots. Allow the Soup to rest overnight in the fridge. All the Fat will rise to the top. The following morning, scrape all the fat off from the surface and discard.
5. To serve, bring to the boil, (Always bring to the boil prior to serving) return the reserved shredded Chicken Breast and Carrot to the Pot, add Noodles of Choice, sprinkle with a little extra Sea Salt and enjoy xx