WINTER REMEDIES: Gwyneth Harrison (Guest Blogger) – Seasonal Soups

Seasonal Soups

Hi, I’m Gwyneth, a model here at Models 1 as well as studying to be a nutritional therapist. I also have my own health and wellness blog modeleats.com.

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For my first post for the Models 1 blog I thought I’d share with you some of my favourite seasonal soup recipes. As the nights get darker and the temperature drops we naturally crave warming and comforting foods, which can lead us to turn to stodgy food full of refined carbohydrates such as toast, pasta, pies and cakes. While there’s nothing wrong with this type of food in moderation too much can cause us to become fatigued, due to poor blood sugar control, along with contributing to seasonal weight gain.


A nourishing bowl of healthy soup, on the other hand, warms you up and gives you a boost of nutritional goodness to keep you happy and healthy all winter long. Soups are also one of the easiest things to make; I like to cook up large batches of my favourite recipes and freeze them so I always have a soup option on hand.

My current favourite go-to soup recipe is sweet potato and pumpkin, which is not only delicious but also packed full of health-giving ingredients. The sweet potato and pumpkin are great sources of antioxidant beta-carotene and Vitamin C that help your body to detoxify (good news if you’re partial to mulled wine at this time of year!), while the pumpkin seeds are a fantastic source of heart and brain healthy fats.  Garlic contains allicin a powerful anti-bacterial agent that will help you to fight off those winter bugs and the ginger not only gives a flavour kick but is also a great anti-oxidant. Coconut milk and oil are medium chain fatty acids that help to keep your heart healthy, have anti-viral properties and stimulate metabolism. What’s not to love?!

 Sweet Potato & Pumpkin

Sweet potato and pumpkin soup

Serves 1-2


1 sweet potato peeled and chopped

Flesh of a quarter of a large pumpkin/ half a small chopped (can substitute for half a butternut squash)

Inch piece of fresh ginger grated

1 small white onion

1 clove of garlic

½ can of light coconut milk

1 tbsp of coconut oil

1 tsp vegan yeast free bouillon powder


Sautee the onions and garlic in the coconut oil until softened and browned.

Boil the sweet potato and butternut squash/ pumpkin in a saucepan for about 10-15 minutes.

Transfer the onions and garlic once cooked into the saucepan and add in the ginger and bouillon powder.

Allow to simmer for another 15-20 minutes or until the sweet potato and pumpkin have completely cooked.

Take off the heat and add in the coconut milk.

Blend using a blender or handheld blender.

Season to taste and serve garnished with pumpkin seeds.

More delicious soup recipes can be found on modeleats.com

Twitter: https://twitter.com/model_eats

Contact: chantal@models1.co.uk

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