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Over the past  year I  realised that  some clients do not cook, but they really wanted to eat healthily. They were daunted by things I find easy …. even how to make soups.

I wrote about this last winter but still find new people wanting a little ‘Soup Help’ ….so here is a simple easy way to get some of your Five A Day and to have something warming at lunch time.


Warming food fills your tummy. It fools your digestive system in to thinking it has eaten more than it has. So soup is a great lunch if you are watching your weight – as long as its isn’t a creamy one!

There are many great recipes out there, but this is a simple easy method.

All soups need a main theme vegetable, a stock, a base vegetable, and seasoning. The base is usually onion. Then choose your themed vegetable…it may be courgettes, carrots, broccoli. The seasoning will blend with the vegetable you have chosen. Preferably you have chosen one that is in season, so a good price too.

Vegetables and seasoning that work well together

For winter: Carrot and coriander

                  Parsnips and cumin
                  Celeriac and apple
For spring: Tomato and Basil
                  Courgette and Mint
                   
Your stock can be vegetable from a cube or meat from stock made from your Sunday roast.
I like ‘Stock Pots’ as they have great flavour and can be added directly to the pan.
If you have a bottle of wine open, after sauteing the vegetables you can add half a glass and reduce it down before adding the stock.This makes a huge difference to the flavour, but not essential.

I often leave my soup as more of a paste, meaning I use very little liquid in the stock. This enables easier freezing as it takes up less space! Freeze in blocks or cubes. Just defrost and add water to the consistency you require. 

Carrot Soup   

2 onions

8 carrots
1/2 tsp ground coriander
A small grate of ginger maybe to warm it up a bit.
Chicken stock….about a pint
White wine about half a glass, if you like.
Saute onions, add cumin and ginger if you like, add chopped carrots. Splash in white wine.
Add stock
Simmer 15 mins ish
Season with salt and pepper
Add some fresh chopped coriander if you have it.
Cool before you…..
Blend
Dilute if too thick.
Cook with the lid off the pan to retain the colour of the vegetables. 

That’s it …easy really. 


So if you’d like courgette soup in the summer,  sauté 2 onions, add a few chopped courgettes, the wine, stock and seasoning. At the end of cooking add a tablespoon of fresh mint, or a teaspoon of concentrated mint from a jar.

Use the same recipe for parsnip using cumin instead of the coriander. 
Season well add salt and pepper too!

Remember if you are watching calories, steer clear of cream soups. 

Play with the recipes. If its too thick, add more water or stock.
If you have made a mistake and added too much water making it  too thin, reduce down a little or add cornflour (mixed with water first) ..but not if you are cooking for a Celiac.

Try not to over cook your soup. It will kill all the vitamins.

Eat with the seasons…think about what you eat. 

Savour your soups. Allow your body time to enjoy your food.

Eat Well…..Stay Well


About The Author

I’ve been working in the beauty industry for 30 years, with the focus now on the holistic side, treating clients in my tranquil treatment centre on the Somerset Levels. I offer seaweed based facials and massage, with LaStone being my signature treatment. I help people follow their true path, while showing them how connected we all are. Using the Law of Attraction, mindfulness, reiki and many deeper healing techniques, I can facilitate the best possible treatment. In 2017 I was in the midst of menopause - and my own energies shifted and changed, allowing me to embark on a path with Energy Art. This has been a fast transition with me now able to teach Energy Art Workshops - Linking beautifully with mindfulness and energy work. Synchronicity!

1 Comment

  1. My detox starts today, so thanks for the advice

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