12 May Roasted purple carrot and sage soup, and earth-mothering
I am doing my own brand of earth-mothering right now. I can’t quite bring myself to use cloth nappies, but I am washing my bubba in camomile water and using the most eco friendly, natural products possible. I’m probably not going to do prolonged breastfeeding, yet I am still doing it at 5 months and will try to keep going for the rest of the year (though that’s not to say formula won’t get introduced at some point too). I guess I am trying to be as much of an earth-mother as I can without making my life too inconvenient. I think that’s a fair compromise. I do dream of living somewhere more green and growing my own organic fruit and vegetables, but for now this is just a dream while we survive our first year in busy Hackney. Luckily, we do have some (over-priced) organic shops here now. This is where I found my purple carrots for this earthy soup.
Ingredients (serves 2)
Reserve a few crispy sage leaves for decoration and blend everything else with some good quality stock (I used chicken stock).