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22

Apr

2019

Vegetable Soup

Top Tips:

  • Choose organic whenever you can.
  • Wash vegetables thoroughly.
  • For added flavour & nutritional goodness leave skins on where possible.
  • Cook double the amount & freeze – a convenient way to have a nutritional lunch when time is against you.

Ingredients:

  • 1 tbsp. coconut oil or butter (if preferred)
  • 1 leek, sliced
  • 2 potatoes, chopped
  • 3 stalks celery, chopped
  • 1 onion, chopped
  • 1 parsnip, chopped
  • 2 litres vegetable stock
  • Salt & pepper, to flavour

Method:

  • Place coconut oil (or butter) in a large pot on a medium heat. When melted add the onion, potato & leek. Fry for 2 minutes then cover & sweat for 8 minutes.
  • Add the stock, carrots, parsnips & celery, lower the heat & simmer for 20 minutes or until the vegetables are tender.
  • Season to taste, serve chunky or blitz.
Lunch