A warming soup recipe.

I think winter has truly joined us, it’s hard to believe two weeks ago I was surfing in Devon.

This morning, my car thermometer registered at 0c, I think that means it’s officially time to get the winter duvet out and swap salad for soup at lunch time.

Here’s one of my favourite soups, which obviously fits in with my ‘Real Food, Real Results’ programme.

Carrot and Ginger Soup

1 tablespoon olive oil or coconut oil
1 onion, finely chopped
1 celery stick, finely chopped
5cm piece root ginger, grated
900g carrots, chopped
300g potatoes, chopped
1.4 litres hot vegetable stock

Heat oil in a pan and cook onion and celery for 5-10 minutes until soft.
Add ginger and cook for 1 minute, then add potatoes and carrots.
Pour in vegetable stock, cover and bring to the boil, then cook uncovered for 15-20 minutes until vegetables are tender.
Allow to cool slightly and whiz until smooth.
If you like your soup thicker, add 200g of lentils with the stock.



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