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How to Eat Well on a Budget

When its time to feed a hungry family or even just myself I often think about what my grandmother would have eaten off the land at this time of the year.

The garden is filled with pumpkin, lettuce, kale, spinach, beetroot shoots and celery. My herbal garden is bountiful which is much needed with their anti-bacterial, viral and fungal properties. Because I want something warm and filling it's the Pumpkins I will choose today. I go back to basics.

I create a pumpkin soup with lemon thyme, turmeric powder and basil.

I start by lightly sauteing the leek with butter, to this I add 1 tbsp of turmeric powder. The leek will work as an-expectorant for my children lungs should they be needed.

Set the oven to 180deg C and put in large chunks of the pumpkin covered with olive oil, cumin and paprika. Leave to lightly roast for 30min.

After I have sauteed the leek I will add cauliflower to add sweetness, creaminess and good phytoestrogens for hormonal support to my soup.

Add the roasted pumpkin and some water - blitz and enjoy.

The children and my partner will enjoy this with some organic sourdough rye bread home made with organic butter and I will enjoy it on its own as a bowl of soup as ....I don't need to grow any bigger only wiser.

Enjoy and live.

23A King William road, Unley

Lisa Fiocchini Naturopath

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