Quick and Easy Super-Soup Recipes

Two quick and easy, super-soups, both veggie, both delicious, nutritious and low in fat… and low-carb too.

Vibrant veggie soup, Spiced Cerliac and Parsnip alongside Spinach and Pea soup
Vibrant veggie soup, Spiced Cerliac and Parsnip alongside Spinach and Pea soup

Spiced, Celeriac and Parsnip Soup

Approximately 150 calories per mug-full.

Makes enough for 6 servings, freeze it and that’s several lunches for a ‘behave yourself’ kind of diet sorted.

The equipment you will need:

  • a sharp veg prep knife and chopping board
  • a large soup pan
  • a wooden spoon
  • a hand blender

Ingredients

  • 2 tablespoons  olive oil
  • 1 large onion peeled and chopped
  • 2 medium parsnips, peeled and chopped
  • Half a celeriac, washed, peeled and chopped
  • A sprinkle of chilli flakes
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • Few shakes of white pepper
  • Few twists of ground black pepper
  • A sprinkle of sea salt
  • 2 veg stock cubes I used https://www.oxo.co.uk/ made up into 1 litre of stock

Step 1

Peel and chop the veg

Step 2

Heat the oil. Sauté the onion for 3 minutes until translucent.  Add the diced cleriac and parsnip.  Cover and cook on a low heat until the veg  is tender about 5 minutes.  Add the hot stock, stir well, cover and cook for 10 further minutes. Add the seasoning except the chilli flakes. Stir well. Cover and cook until all veg is tender.

Step 3

Remove from the heat. Blitz with a hand-blender.  Sprinkle a few chilli flakes on each serving.  Serve hot,  or portion and freeze when cold.

Spiced celeriac and parnsip soup
Spiced celeriac and parnsip soup

And next Easy, Peasy, Spinach  (and anything else in the fridge that’s green) Soup

Pea and Spinach soup with a swirl of Greek yogurt
Pea and Spinach soup with a swirl of Greek yogurt

Again about 150 calories per mu-full

You will need exactly the same equipment as for the Spiced Cerliac and Parsnip soup.

Makes enough for approximately 6 servings

Ingredients

  • 400g (ish) frozen peas
  • 1 large pack of fresh, baby spinach
  • Any salad leaves, watercress, rocket that might be lurking in the fridge begging not to be thrown away
  • 1 clove of garlic, grated
  • 1 litre of veg stock
  • A sprinkle of seasalt
  • A shake of white pepper
  • Freshly ground black pepper
  • Optional – Half a teaspoon of dried mint

A dollop of Greek yogurt to serve if desired.

Step 1

Put all the I gradients in a pan.  Bring to simmering point. Do not over cook.  Allow 3 or 4 minutes to simmer.   Blitz with a hand blender.

Step 2

Serve with a dollop of Greek yorgurt if desired, or freeze for later in the week.

Pea and Spinach soup with a swirl of Greek yogurt

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