Join my winter reset & a soup recipe for you

Bookings are now open for my winter reset which starts May 30th. Here is a Mulligatawny soup recipe too.

Hello there,

I hope you’ve had a good week. Unfortunately we have all had Covid this week which wasn’t fun! Combined with the ongoing drizzly rain it made me really look forward to embracing my upcoming winter reset.

This week I have been feeling very grateful to have yoga in my life. Being in isolation and the wet weather has meant it’s been tricky to get outside and go for a walk or be active much at all. However, I was grateful to have gentle yoga, restorative postures and breath work to counter the feeling of tiredness, congestion and aching muscles. Of course there were a couple of days of not wanting to move at all, and this is when embracing rest (as much as possible with two children in our tiny house) when it’s needed.

If you’d like to join me for the winter reset, I’d love to have you. You can sign up below.

I also have a soup recipe for you, it’s below and pictured above. It’s a recipe from Ayurveda which we will explore during the winter reset. I’ll also share more recipes like this.

I’ve shared it before but it’s back in my mind with soup weather upon us.

That is all for now!

Love Sarah

Mulligatawny Soup

1 tablespoon of ghee
1 brown onion, chopped
1 tablespoon of ground coriander
1 teaspoon of turmeric
1 teaspoon of sea salt
1 diced carrot
1 diced green capsicum
2 diced potatoes
1 diced tomato 
4-5 cups of water
1.5 cups of chickpeas, soaked overnight and cooked
1 cup of shredded coconut
1.5 cups of coconut milk
Lemon wedges fresh coriander and salt and cracked pepper to serve.

Heat the ghee in a saucepan and fry onions until soft and golden.
Add the spices and stir. 
Next add the tomato and let cook for a few minutes.

Boil the water in a kettle so it is ready.
Add the carrot, capsicum, potatoes and salt to the saucepan and cook for about 10 minutes. The vegetables will start to stick. When this happens add the just boiled water.
Bring to the boil and cook the soup for about 5 minutes or until the vegetables are cooked.

Add the shredded coconut, coconut milk and the chickpeas and cook for about 5 more minutes.
Transfer the soup to a food processor and blend until it is smooth.

Serve each bowl with a couple of wedges of lemon (lots of lemon juice is the key!), a handful of  fresh coriander and salt & pepper.