The weather is getting autumnal and its time to start making Soup! Soup is such an easy way to get a big nutrient hit and is quick and simple to make. I usually whip together a big batch of soup on the weekend and freeze in portions to use as a no fuss, quick, easy and nutritious lunch in a hurry. If you have access to a microwave at work they make a great pack lunch or invest in a soup flask to take on your travels.
Carrots are cheap and full of:
- Vitamins A,C,K and B8
They are reported to lower cholesterol, improve vision, boost the health of skin, boost the immune system and detoxify the body.
Ginger not only adds a heart warming zing to this soup but contains numerous other anti-inflammatory and antioxidant compounds beneficial to health and is often used to soothe digestive issues. It is also reported to boost your metabolism meaning that you burn calories more quickly.
Now I’m not going to lie, the best thing you could possibly dunk in soup is bread! There is nothing shameful about the bread of your choice if that’s what fits your eating plan for today. On this occasion I was having a lower carb day so chose to dunk strips of chicken which I bought ready cooked from the supermarket, broccoli spears and oatcakes.
What you choose to dunk is up to you – I wont judge!
This recipe is
Swap the milk for the cream of your choice (I use Oat Cream) or add a knob of butter or coconut oil
Use a meat based stock or bone broth and serve with strips of chicken to dunk
Serve with bread or sweet potato wedges.
I make my own stock or bone broth (recipe to come soon) in about 30 minutes! The secret is a Pressure Cooker! I cook a whole chicken with water, a few vegetables and herbs for 30 minutes and then not only do I have a good amount of stock for soup, casseroles and the freezer but I also have enough steamed chicken to last me for about 4 days for salads, soup dunkers and low-fat/high protein snacks. The stock is very nutritious (think Jewish Chicken Penicillin Soup – recipe to come soon). However you can buy ready-made stock in the supermarkets which is natural and has a good flavour.
Lazy ginger and garlic and don’t feel bad about it!
Stick blenders – so much quicker and easier to use and clean than a standing blender – and they take up less room.
Left over chives can be used in my Grain Free Tuna and Courgette Fritters with Creamy Avocado Dip and thrown in to salads. Carrots can be used as a side dish or as dunkers for my Delicious Creamy Avocado Dip
Heart Warming Carrot and Ginger Soup (serves 4-6)
- 1 tbsp of the cooking oil of your choice
- 8 medium-sized carrots peeled and roughly sliced
- 1 clove of garlic sliced or 1 tsp lazy garlic
- As much root ginger as you can handle! I use 1 inch of fresh ginger peeled and sliced or 1 very heaped tsp lazy ginger
- 500 ml of the stock of your choice
- salt and pepper to taste
- 1/2 packet of chives finely sliced (optional)
- 200 ml of milk of your choice – I use unsweetened almond milk
- Heat the oil in a soup pan and gently fry the garlic for 2-3 mins
- Add the carrots, ginger and stock
- Bring to the boil and then reduce the heat to simmer, covered until the carrots are soft which is about 30 mins.
- Blend the soup with a stick blender
- Season to taste
- Add the milk or cream and reheat gently
- Stir in the chives and serve
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