We at Embodied Empowerment are strong believers in the power of nourishment through food. Food is a wonderful way to connect to nature, ourselves and each other. In fact whenever our team meets up or we hold our ‘Practitioner meet-ups’ we always share food together.
“I’ve always been a strong believer in ‘Soup Therapy’,'' explains Sophie co-founder of Embodied Empowerment. “Whenever I feel stressed, overwhelmed, emotional or just a bit meh, I make soup! Taking the time to choose the right recipe to suit my mood, carefully selecting the stars of the show - my chosen vegetables! Followed by the wonderfully grounding and simple act of chopping and stirring when cooking. Finally finishing with being able to nourish me from the inside, by eating up a delicious soup I took the time to create all for me… and any lucky pals I chose to share it with!”
Enjoy our monthly Blog Post - Soup of The Month where we share a new seasonal, nourishing soup recipe every month.
Here’s this month's recipe from our resident Chef Nicoletta Tavella - La Cucina del Sole.
A refreshing soup for the warmest days of the year. A bit similar to a gazpacho, this soup is rich in vitamin C thanks to the raw tomatoes and full of flavour because of the roasted bell peppers and the wonderfully healing basil.
Did you know that the humble basil works as an antibiotic and antiseptic? And that it helps to relieve stomach cramps, gas, and nausea?
It is also a good source of magnesium which helps to relax the muscles when you’re tense. Basil also contains eugenol, a substance that lowers the swelling in joints and tissues providing much-needed relief from fibromyalgia and arthritis.
Tomatoes contain lycopene, a great nutrient used by the liver to avoid cell damage and detox red blood cells.
Raw garlic is strongly antiviral and antibacterial.
Bell peppers contain lots of vitamin A and beta carotene which boost the immune system and help to improve vision.
600 gr. tasty cherry tomatoes 3 red bell peppers 4 ripe medium-sized tomatoes 6 cloves of garlic 8 sprigs of fresh basil 6 tablespoons extra virgin olive oil 2,5 dl. cold water salt and black pepper OPTIONAL: tabasco
Warm up the oven at 240°C.
Wash the peppers, cut them in half, remove the stalks and the seeds and put them on a baking tray, skin side up.
Roast them until the skin is blackened and shrivelled (about 15 minutes depending on your oven).
Leave them to cool in a bowl covered with cling film, then carefully peel off their skin.
Rinse the cherry tomatoes and put them in a measuring cup or in a blender.
Add basil leaves, salt, pepper, 6 tablespoons of olive oil, the roasted bell peppers, the cold water and the peeled garlic cloves.
Puree with an immersion mixer of with the blender until you get a nice, smooth soup.
Remove the hard bits and the seeds from the big tomatoes and dice them. Add them to the soup.
If necessary, add a little more olive oil, salt and pepper.
Garnish with basil leaves and serve chilled. If you like, you can add a few drops of tabasco for a spicy taste.