In the spirit of eating healthy I have been prepping some easy lunches that I can take to work, I love soup but only homemade hits the spot for me. By making your own soup you are in control of the ingredients, the level of spicing and also the portion size, and I don't know about anybody else but I can't eat a huge portion of soup (i.e can sized) so taking a packed portion works out great for me.
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| The clipping from my scrap book that the recipe is based on, I think its from a Tesco magazine. |
Recently I noticed in Aldi they had some BPA free snap lockable soup containers on special buy so I took the plunge and purchased a set. I am hoping that this will encourage me to take my portions to work for a nutritious healthy lunch, so far so good.
Its an easy recipe and uses the odd root vegetable you have in your fridge or vegetable rack, the recipe also uses very little oil so its low fat and has lovely gentle spicing which enhances the sweet earthy vegetable flavours in the soup.
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| My new soup container |
What you need
- 1 onion chopped (red or white)
- 2 cloves of garlic - crushed
- Couple of carrots, peeled and chopped ( I use organic if I can get them as I find they are sweeter)
- 1 small swede - peeled and chopped
- 1 large white potato, peeled and chopped
- 1 large parsnip - peeled and chopped
- A litre or so of vegetable stock
- 1 tbsp cumin seeds
- 1 tsp ground ginger
- Pinch of dried red chilli (I used crumbled whole ones)
- A little yogurt to serve - optional or some omega 3 seeds
- A little rapeseed oil
What you do
- Gently fry the onion and garlic in a little oil in a large saucepan, until softened slightly.
- Add the rest of the vegetables to the pan and cook for about 10 minutes until they are starting softened and very slightly caramelised.
- Add the spices to the pan and the vegetable stock and simmer for 10 to 15 minutes until the vegetables are soft
- Remove from heat and allow to cool slightly
- Blitz with a hand blender or in a liquidiser until you reach your desired soup consistency, you may need to add water.
- Re heat to simmering point and serve swirled with natural yogurt or sprinkled with seeds
- Delicious.
- This recipe freezes beautifully
I am linking this recipe up to "Vegetable palette" over at A2K (Allotment to Kitchen), who's theme this month is Detox recipes.
Also to "Extra Veg" over on Utterly Scrummy Food and also Fuss Free Flavours as this soup contains lots of extra veg.
And "No Croutons Required" hosted this month by Lisa's Kitchen a vegetarian challenge for soups and salads, co hosted by Tinned Tomatoes .
And a new challenge "Recipe Clippings" as this is based on a recipe I have in my trusty soups scrapbook, this is hosted our on Farmers Girl Kitchen
And lastly Tea Time Treats, the theme this month being packed lunches and hosted this month over at Hedgecombers. A challenge jointly hosted by Lavender and Lovage.
