Soya Bean Soup

100g Soya beans (soaked overnight and boiled for 30 minutes)

250g Pumpkin

200g Fresh coriander leaves

50g large pasta shells

10 g quinoa seeds (crushed)

2 Juniper berries (crushed)

2 Tomatoes

2 Potatoes

1 Carrot

1 tsp olive oil

1 tablespoon turmeric

1 tsp of paprika

Salt and Pepper to taste

Peel and chop vegetables.

Boil potatoes, carrot and tomatoes for 2 minutes.

Add half of coriander and blend until smooth.

Stir fry pre boiled soya beans with olive oil.

Add remaining ingredients including blended sauce,

except coriander.

500 ml water and boil for about 5 minutes or until pasta shells are soft.

Add remaining coriander and serve hot on its

own.

Excellent winter warmer when accompanied with bread to dip in.

The

yellow wonder bean is low in saturated fat and LDL cholesterol, good

ingredient to incorporate in a healthy diet.

Beans

help prevent constipation and hemorrhoids. Can lower cholesterol, fight

cancer and stabilize blood sugar.