THIS SOUP IS laughably easy to make, seriously tasty and incredibly good for you.
Need more persuasion to don the apron? Okay, it’s cheap, holds in the fridge for days, can be frozen and is that most Irish of words, hearty. Here’s what you need to make it a success.
Ingredients for 4-6 servings
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Onion x 2
Garlic cloves x 4
Carrot x 2
Celery sticks x 3
Parsnip x 2
Vegetable stock 750ml
Ginger (peeled) x 1 teaspoon
Pepper and salt to taste
Coconut or extra virgin olive oil x 3 tablespoons
Method
Slice the onions roughly and chop the garlic cloves up really small.
Slice the carrots, parsnips and celery
Cut up the ginger as small as possible
Put a large saucepan on a medium to high heat and when hot, add in the onions and garlic, stirring for 6-8 minutes.
Add in the ginger and lower the heat to medium.
Next add in the chopped veg and steam for 10 minutes until they are softened slightly.
Add in the vegetable stock, bring to the boil and reduce to simmer for 5-6 minutes.
Season with salt and pepper.
Using a handheld blender blend the mixture to your desired texture.
The easiest, healthiest vegetable soup recipe that will fuel your workouts this week
THIS SOUP IS laughably easy to make, seriously tasty and incredibly good for you.
Need more persuasion to don the apron? Okay, it’s cheap, holds in the fridge for days, can be frozen and is that most Irish of words, hearty. Here’s what you need to make it a success.
Ingredients for 4-6 servings
Onion x 2
Garlic cloves x 4
Carrot x 2
Celery sticks x 3
Parsnip x 2
Vegetable stock 750ml
Ginger (peeled) x 1 teaspoon
Pepper and salt to taste
Coconut or extra virgin olive oil x 3 tablespoons
Method
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