Well there that was. Summer flashing by in an instant but what ruddy magic it was.

Galavanting around Costa Rica; helping out lovely Neals Yard Remedies friends at Wilderness; a YBL festival; an important birthday; a new kitchen; running badly in Hyde Park; a wet and windy No 6 festival in North Wales, friends, loved ones, and an engagement.

And now I’ve got a cold and it’s going to be dark soon. Winter is Coming (I heard someone famous said that). So here I am, in this transitional period, figuring out what to wear and do and eat.

This time of year, between Summer and Autumn is a wonderful period of transition – for reflection, making plans and deepening our awareness. As we near the cooler months, we can slow down and prepare to nourish our bodies and brains.

And to ward off all the germs flying about in aircon and on the tube and when people just sneeze directly onto your face (true story) I’ve made up this soup which is full of antioxidants, healthy power properties and wind (sorry about that).

INGREDIENTS
Splash of olive oil
1/2 red chilli chopped (save a little for garnish)
1 Medium white onion chopped
Half a thumb of peeled and chopped ginger
1/2 teaspoon of ground turmeric
1 medium head of broccoli – stalks, leaves and all
130g spinach
1 litre boiling water
1 tablespoon of veggie bouillon power

METHOD
Get the kettle on to boil and chop up your veggies in the meantime. Pop a healthy glug of olive oil in a deep pan and sauté the onion and chilli for a few minutes until they soften.

Dilute the bouillon in the boiling water, stir to dissolve, and add to the pot. Add to the pot the chopped ginger, broccoli and turmeric and let it come to a gentle simmer.

Cook for 5 minutes and then add the spinach. Simmer for a further 5 minutes and check the broccoli has cooked to al dente before whipping out the hand mixer and blitz to your desired thickness.

Serve with a sprinkle of chilli. Other nice toppings are seeds and plain yogurt too.

And embrace the goodness! And wind!