We’re all obsessed with soup at the moment.  We’re eating it every day, and loving it.  The weather has really turned now, and it truly feels like Autumn.  Everyday, we find ourselves craving heavier, warming meals.  Roasted root veggies, starchy and rich soups, aromatic stews and food of the naughtier variety.  So how do we stay fit and healthy during the quickly approaching winter months?


Perhaps ‘souping’ is the answer!  ‘Souping,’ a trend that has been introduced into the health and fitness scene is somewhat intriguing to us.  The premise of it is to have 2-3 days a week where you just ‘soup.’  This simply involves having a small soup 3-6 times a day.  Just like juice, soup cleanses aim to detoxify the body by giving it a break from alcohol, sugar, gluten/wheat and other dietary evils.  But unlike juicing, you can eat!  There are many companies offering ready-made soups for people to order, however we think it is a cooler idea if you make it yourself!  The contents of these soups can vary from beetroot to butternut squash to whatever you fancy.  The concept is similar to juicing, except the winter version that still can fulfill the cravings you might have.  One of our favourite soups is one that we featured at Kin this week.  It’s our chefs amazing carrot, coconut, orange and ginger soup.  It would also fit nicely into one of these cleanses. We’re featuring a picture of it below.  Out chef won’t allow us to give her secret recipe away however, we are providing a recipe for a beetroot, carrot and ginger soup that would fit nicely into a soup cleanse if you fancy trying it out.  The aim is to create soups that do not contain any added sugar or salt, and to season with things like pepper, chilli, lemon and herbs. 



Beetroot, carrot and ginger soup with mustard seeds


To serve 2 generously




2 large raw beetroots, peeled and chopped into 2 inch pieces

2 raw carrots, peel and chopped into 2 inch pieces

2 tbsp olive oil

1 small onion, finely chopped

3 cloves garlic, finely chopped

3 Tbsp balsamic vinegar

600 ml vegetable stock

Finely grated zest of 1 orange

2 tbsp mustard seeds




1. Preheat oven to 200C

2. Drizzle beetroot and carrots with 1 Tbsp of olive oil, put in a roasting tin, and put in the oven until tender

3. While the beetroot is cooking, get out a pot and add olive oil

4. On medium heat, wait til oil is very hot and add mustard seeds and zest

5. Once they start to pop and sizzle, add the chopped onions

6. Sweat the onions until soft and translucent

7. Add garlic and continue to cook on low heat

8. When garlic is soft and aromatic, add red wine vinegar and reduce the liquid by half

9. Add veg stock

10. Add beetroot and carrots

11. Continue to simmer for about 10 minutes

12. Blitz until smooth and enjoy



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