Two quick and easy, super-soups, both veggie, both delicious, nutritious and low in fat… and low-carb too.
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
- 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
Peel and chop the veg
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.
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.
And next Easy, Peasy, Spinach (and anything else in the fridge that’s green) Soup
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
- 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.
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.
Serve with a dollop of Greek yorgurt if desired, or freeze for later in the week.