I’m just shy of 39 weeks pregnant so have been struggling to get recipes up recently, but this was a simple and cheap little soup that I thought you might enjoy.
It’s low fat and full of goodness for these cold, wintery days, made using the left over vegies in the fridge before shopping day.
Hope you like it! x
3 cloves garlic – crushed
1 medium brown onion – roughly chopped
2 medium carrots – roughly chopped
1/2 cauliflower – roughly chopped
5 large potatoes – peeled and cut into 1.5 inch segments
2 sticks celery – roughly chopped
1 tsp tumeric – fresh or dried
1/2 tsp dried ginger
1 tsp dried onion powder
650ml filtered water
1 c vegetable stock
Himilayan Sea Salt – to your taste preference
Cracked Black Pep
per – to your preferred level of seasoning
In a large saucepan add around 2 tbsp filtered water on medium heat, along with crushed garlic and onion, stir until softened.
Once softened, add spices, vegetables, water and stock and turn up to high heat.
Once reaches a rolling boil, turn down to low until vegetables have become soft and blend with stick blender.
Season with Himilayan sea salt and cracked black pepper.
*Add a freshly chopped parsley and a drizzle of olive oil to serve.