Ginger and Butternut Deliciousness

Call me a little bit behind the times, but I've only just discovered the unbelievably awesome healthy duo that is the Hemsley sisters. Wowzer. Where have you girls been all my life? My latest kitchen crush (and they come and go with speed) is their spiralizer: need! If you've seen my latest 'Ski-eating' post under restaurant reviews, you'll know that I should be living on cardboard, but this is by far a better option and the elves at My Fitness Pal tell me worth about 122 calories per serving as we found that this batch served five. It's utterly scrumptious and has allayed all worries of cooking with coconut oil (Nuts about Nutrition will be all over that!) - contrary to my assumption, there was not much taste of coconut at all, but it did make the soup texture wonderfully thick and indulgent. Then top it with the zesty little coriander number and you have what feels like a seriously gourmet result. So if you're looking at any kind of fast during lent, but don't appreciate the taste of wallpaper, get involved with this scrummy soup. Sorry no pic, we ate it too fast! 


+ 1 tbs coconut oil
+ 2 medium onions roughly chopped
+ thumb sized piece of frozen ginger, grated
+ 4 garlic cloves
+ 3 celery sticks roughly chopped
+ 1 large butternut squash peeled and roughly chopped
+ 1.4 litres chicken stock or Hemsley Bone broth (or water)
+ 1 lemon
+ sea salt and pepper to taste

For the Coriander Oil

+ 2 handfuls coriander finely chopped
+ zest of the lemon
+ 1 garlic clove, finely diced
+ 2 tbs extra virgin olive oil
+ sea salt and pepper to taste


Heat the coconut oil in a large saucepan over a low heat and add onions, garlic, ginger and celery. If you grate your ginger from frozen, like I do, you might want to wait just a little bit as it has a tendency to stick to the pan. Cook until everything is lovely and soft, not browned or burnt.

Meanwhile (and you'll probably burn the calories you are about to consume doing this) peel the squash, halve it and scoop out the seeds. Roughly chop. Add to the pan and cover with chicken stock or Hemsley Bone Broth, and simmer with the lid on for about twenty minutes until everything is cooked through.

Whilst it's cooking, finely chop the coriander leaves and mix together with the lemon zest, garlic, and extra olive oil, and season with salt and pepper. 

Blend the soup in batches with lemon juice and coriander stems (or a few leaves), and then add salt as necessary. Serve each bowl with a drizzle of beautifully green coriander oil. And no bread - obvi.

Serves 4 hungry or 5 (serious) dieters.