Hi Wellness community, just dropping in to say a massive thank you to everyone that attended our Evolve “Journey through Yoga” events last Sunday and for helping to make them such a success! Rosie and myself hope you enjoyed yourselves as much as we did!

Thank you for taking the time to fill out our feedback forms, as it helps us with planning future events.

For those of you that couldn’t get a ticket, we will keep you updated so that you don’t miss the opportunity next time! We invite you to take a browse through our gallery to get a sense of our magical day.

Lastly, I had so many requests for my soup recipe from the event, so as promised here it is!  I’m not a great one for measuring things out as I tend to go by taste and texture with my cooking. If you try it out let me know how it turns out!

Squash, carrot, sweet potato and red lentil soup.

serves approx 4-5 people

1 dessert spoon of organic coconut oil

1/2 squash, peeled and diced

1 medium sized sweet potato, peeled and diced

1 onion chopped

2 carrots peeled and diced

75-100 grams red lentils (washed)

2/3 tin of coconut milk (more can be added later to taste)

1  veg stock cube,

approx 300mls water

1-2 cloves of garlic or a teaspoon minced garlic

1/4 tea spoon of cumin seeds

1 teaspoon of madras curry powder or  1 dessert spoon of medium heat curry paste (can add more if preferred)

1 cinnamon stick or cinnamon powder

a pinch of nutmeg

a teaspoon of grated fresh ginger (optional)

salt and pepper to taste


In a large solid based saucepan, melt the coconut oil on a medium heat, add the chopped onion and garlic and sweat till transparent. Then add to the pan the squash, carrot and sweet potato, stir and place the lid on the pan for a few minutes to steam.

To the pan add the cumin seeds, curry powder, ginger, cinnamon and nutmeg and stir. Then add the veg stock cube crumbled add the coconut milk, lentils and water. Leave the pan to simmer with the lid on for approx 20 minutes, it is cooked when the veg is soft and the lentils are soft and pale in colour.

Adjust seasoning to taste and blend, if it’s too thick add a bit more water or coconut milk.