Bean and Root Veg Soup

A root vege soup is a great way to include all those nourishing vegetables, beans and immune boosting spices. I love this kind of soup and usually make it once a week in the winter, It is so hearty and simple. Soaking the beans gets rid of any anti- nutrients found in the beans that stop the absorption of trace minerals and creates gas. The longer you soak them the more likely you are to get rid of the anti nutrients. It is best soaked overnight but through out the course of the day is fine to. 

Ingredients

1 medium sweet potato

2 large carrots

1 parsnip

2 large clove of garlic

1 onion
1/4 pumpkin
Couple of stalks of silver-beet

1/2 cup of green split peas

1/2 yellow split peas
1 tsp coconut oil
1/2 tsp chilli powder
1 tsp ginger
1 bay leaf
1/2 tsp of turmeric 
Salt and pepper to taste
Toasted sesame seeds for garnishing

Method
1. All beans should be soaked overnight in water. When ready to cook drain them and rince well.
2.Heat a large pot, add the coconut oil, onions, garlic and ginger. 
3. Add spices and simmer for 5 mins.
4. Add chopped vegetables, stir till all the spices have coated them and simmer for another 5 mins.
6. Add in the beans.
5. Add enough water to cover the mix or your home made stock. Bring to the boil and reduce to the simmer.
6. Cook for about 45 mins - 1 hour depending on how well the beans have been cooked.
7. With a hand blender, blend the soup till smooth. Garnish with toasted sesame seeds.