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Warming delicious green soup

This is my current go-to green soup, I’m loving this and the Carrot Cauliflower Chickpea I popped in my weekly meal plan (on the blog) this week. Popping this recipe below though so you can make too – enjoy!

Saute the whites of 2 leeks (roughly chopped) with 2 cloves peeled and chopped garlic with about 2tbsp extra virgin olive oil for 6-8 minutes. Add 3/4 cup green split peas (raw weight 175g), 3 large zucchini (750g), 1 head broccoli (250g), 2 potatoes (500g), 1/2 teaspoon kombu (optional but great way to add iodine – think healthy metabolism!) and 1.5 L vegetable broth or stock. Bring to boil then reduce heat and simmer for about 45 minutes or more for the split peas and vegetables to soften. Add 3 tablespoons nutritional yeast, 500g frozen peas and season with a touch of sea salt and black pepper. Simmer for a further 5 minutes and then blitz until creamy. Makes a big batch to serve about 4-6.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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