10 January 2015


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I don't know about you guys, but in the winter time I really love a piping hot bowl of soup. It is so comforting and filling and warms you up right to the bones. As you may have noticed, from this blog post, I am trying to think more carefully about the food I put into my body and prepare better, more nutritious lunches for work (the one meal I am lazy about sometimes), so I decided to have a go at this healthy little number and come over all 'old-lady' and separate out batches to freeze. Rock 'n' roll!

I cannot take any credit for this recipe because I came across it in a book a colleague told me about called 'Fat Burner Foods'. To be honest, this recipe is not dissimilar to many other vegetable soups, it is just lacking in potato content, but either way it tastes good and is very, very good for you.

If you are interested in what goes into it then keep reading. I have included all the ingredients from the book but I didn't have everything and will let you know what I missed out as it still tasted lovely!

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:: 2 bunches of spring onions or 1 large onion or leek
:: 1 medium or 1/2 large cauliflower, divided into florets (including the green leaves)
:: 2 medium or 1 large head of broccoli
:: 125g (4oz) spinach (I didn't have any of this so missed it out!)
:: 1 large red, green or yellow pepper, cored, deseeded and chopped
:: 6-8 celery sticks, chopped
:: 2-3 large carrots
:: 1-2 teaspoons each of crushed cumin and corriander seeds (another miss for me - but this is listed as an optional extra)
:: 1 quantity of chicken or vegetable stock (they advise this should be home-made, however this wasn't possible for me so I used a pre-made stock cube. Although the recipe advised to make 1 pint I ended up doing 2 pints as it needed more when cooking)
:: 4-5 ripe tomatoes, quartered or 400gm can tomatoes
:: juice of half a lemon or lime
:: 1 small handful of coriander or flat leaf parsley, roughly chopped
:: 2 garlic cloves, finely chopped or crushed
:: 1/4 - 1/2 teaspoon of cayenne pepper (I didn't include this - this is also listed in the recipe as optional)

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:: Place all the vegetables, except the tomatoes, in a large saucepan with the crushed spices (if you are using them). Add the stock and any extra water needed to ensure everything is just about covered.

:: Heat this gently until simmering, then add the tomatoes and the lemon/lime juice.

::Add the herbs and garlic and season to taste with cayenne pepper.

:: Simmer the soup for 20-30 minutes or until the vegetables are tender.

Once cooled you can always separate into freezer-safe Tupperware boxes in portions. Another option, once suggested by my mum actually, is to blend up all or half of the soup if you don't like it so chunky - good thinking mum!

I hope you guys like this - let me know what you think. I am going to be cooking the soup that Essie Button did on her YouTube Channel fairly recently this week to keep it varied. Why not check that one out too! 

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