March is all about new beginnings and setting your creative plans for the year into action. Planting seeds is a ritual for setting our intentions. In eating seeds we get the nourishment we need to realise our dreams!
Sowing the Seeds Soup
serves 4
Onion, finely chopped
Garlic clove, finely chopped
3/4 litre of vegetable stock
Tin of cannelloni beans
I tsp dried herbs or a dollop of pesto
Juice of a lemon
Two tbsp sprouted seeds, or bean sprouts, or sprouted cress
1 tsp olive oil
Salt and pepper
Heat the glug of olive oil in a large saucepan. Add the chopped onion and soften gently. Add the stock, garlic and drained beans and bring to a simmer. Add the herbs and/or pesto and cook for 15 minutes. Add the lemon juice. Whizz in a blender. Add salt and pepper to taste.
Serve with two tablespoons of sprouted seeds piled on the top and a drizzle of olive oil.
Eat in the goodness and then go create like you mean to go on!
