Wherever you are reading this, whether you have your Covid earmuffs firmly on, or if you’re monitoring every restriction update as it lands, Autumn has most certainly blown in.
For many the return to steam and tiny rivers of rain on cold morning windows is a natural cue to snuggle up, hunker down and reach for cosy slippers and steaming soups.
This Autumn has not only brought a flurry of new customers, piles of orders to parcel up and exciting product developments to Teeny Greeny HQ, but we are also feeling the need for some self-care. With late nights, a dip in temperatures and germs circulating, it doesn’t take much to feel like you’re running on empty.
As a small indie eco-biz, we know we can’t be alone, so this month, we thought we’d combine all these thoughts into a healthy, hearty and delicious Microgreen recipe. We hope you enjoy the results. It certainly kept us going at our planning meeting this week. In fact, it may be the very reason we have an exciting announcement coming your way very soon!
To hear about our latest offers, recipes and new products before everyone else, sign up to our newsletter.
Autumn Microgreen & Spiced Squash Soup
This smooth and silky veggie soup has an immune boosting kick that you can dial up or down to your delectation.
With immune boosting spices like ginger, garlic, cinnamon, nutmeg and turmeric, our coriander and broccoli Microgreens were in their element.
50g unsalted butter / coconut oil / organic rapeseed oil
1 large onion, peeled & chopped
1 large leek, washed & chopped
3 cloves of garlic, peeled & chopped
1 piece of fresh root ginger (5 cms long), peeled & chopped
1800g of squash of your choice – we loved using butternut, carnival and delicata squash, peeled & chopped
1.5 litres fresh vegetable of hot chicken stock
Sea salt & black pepper to taste
1 tsp cinnamon
½ tsp nutmeg
1 tbsp turmeric
1 tray of coriander Microgreens
1 tray of broccoli Microgreens
To make the soup, melt the butter in a heavy bottomed saucepan over a medium heat and add the onions & leeks.
After about 5 minutes, when softened, add the garlic and ginger and stir frequently.
Add the stock, spices and seasoning and bring to the boil.
Cover and simmer for 10-15 minutes until the squash falls off a knife when skewered.
Blitz in batches using a handheld blender or food processor then harvest and stir in or sprinkle over your coriander and broccoli Microgreens. Serve with crusty bread and Parmesan for an extra salty kick.