Nutritiously filling and deeply health supportive - full of fibre, minerals and antioxidants
Ingredients for 2 servings
3 carrots chopped
1 medium red onion sliced
1 cup of cubed swede
1 stick of celery
1 cup chickpeas
1 cup of broccoli
Optional: small handful of parsley leaves
Directions: Place water in a medium pan, add the carrots, swede, onions, potatoes and stock cube and bring to boil for a few minutes, reduce to simmer for 15 and add the broccoli, chickpeas, turmeric, chili and salt. Simmer for further 10 more minutes. Add the spinach leaves at the end of cooking to wilt rather than cook them. To make partly smooth and to give a creamier texture, use a hand blender to part blend the soup.
You can replace some on the vegetables in the ingredient list with other veg you
have available in your fridge - like cabbage, cauliflower, sweet
potato, peas, courgette.
Supports digestive health
Good for heart
To increase protein add half a cup of quinoa after the
first 15 minutes of cooking and simmer for a further 10.