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Eat Your Retinol: Golden Glow Soup

Our go-to winter soup is rich in anti-inflammatory ingredients and full of beta-carotene - your skin’s natural retinol precursor. Nourishing, grounding, and deeply restorative, it’s the perfect  nutrient-dense winter meal.

Ingredients:

  • 2 tbsp coconut oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 2 tsp ground turmeric
  • ½ tsp ground cinnamon
  • 1 large carrot, chopped
  • 1 small sweet potato, peeled & chopped
  • 1 cup pumpkin, peeled & chopped
  • 1L filtered water
  • Optional: 1 tbsp organic bone broth concentrate (try San Elk Organic Artisan Beef Bone Broth – Australian-made, certified organic)
  • 1 cup coconut milk
  • Himalayan salt & black pepper to taste
  • Fresh coriander & a squeeze of lime to serve
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Ingredients:

  • 2 tbsp coconut oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 2 tsp ground turmeric
  • ½ tsp ground cinnamon
  • 1 large carrot, chopped
  • 1 small sweet potato, peeled & chopped
  • 1 cup pumpkin, peeled & chopped
  • 1L filtered water
  • Optional: 1 tbsp organic bone broth concentrate (try San Elk Organic Artisan Beef Bone Broth – Australian-made, certified organic)
  • 1 cup coconut milk
  • Himalayan salt & black pepper to taste
  • Fresh coriander & a squeeze of lime to serve

Instructions:

  1. In a large pot, heat coconut oil over medium heat.
  2. Add onion and garlic, sauté until soft.
  3. Stir in ginger, turmeric, and cinnamon, cook for 1 minute.
  4. Add chopped carrot, sweet potato, and pumpkin. Stir to coat.
  5. Pour in water and bring to a boil. Simmer for 20 minutes or until veggies are soft.
  6. Add bone broth concentrate (optional), and  simmer 5 more mins.
  7. Turn off heat. Stir in coconut milk.
  8. Blend until smooth. Season to taste.
  9. Garnish with coriander and a splash of lime juice.
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Instructions:

  1. In a large pot, heat coconut oil over medium heat.
  2. Add onion and garlic, sauté until soft.
  3. Stir in ginger, turmeric, and cinnamon, cook for 1 minute.
  4. Add chopped carrot, sweet potato, and pumpkin. Stir to coat.
  5. Pour in water and bring to a boil. Simmer for 20 minutes or until veggies are soft.
  6. Add bone broth concentrate (optional), and  simmer 5 more mins.
  7. Turn off heat. Stir in coconut milk.
  8. Blend until smooth. Season to taste.
  9. Garnish with coriander and a splash of lime juice.

Enjoy Angels xxx