29 April 2010

Recipe: Vegetable soup

Vegetable soup

Cooking Time: 1 Hour.
Serves 4

1 medium onion, finely chopped
1 large celery stick, roughly chopped
4 whole peeled tomatoes, chopped
4 medium carrots, chopped
1 clove garlic, finely chopped
3 large sweet potatoes, skin removed and chopped into chunks
6 cups water
1 tsp mixed dried herbs
Handful of baby spinach for garnish

Sauté the onion, celery, carrots, garlic and dried herbs in a non-stick pan until the onion is translucent and the carrots are starting to get softer.
Remove from the pan and place in a large pot.
Add the sweet potato chunks to the pot.
Add the water and bring to the boil.
Reduce heat and simmer for about half an hour until all the vegetables are soft.
If the consistency becomes too thick, add some more water.
Serve this with some low GI seed loaf and baby spinach

Tip To add some protein to this soup, you can add a cup of tinned lentils or chickpeas. Remember to rinse and drain them. If you prefer smooth soups, blend the soup for a couple of minutes in a blender before serving.


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