Vegan, Low Protein (PKU), Gluten Free and Dairy Free
Adapted from The Healthy Chef
Total Protein Count: 0g Protein
4 Serves = 0g Protein per serve
Tis the season in Australia for warming soups. When it comes to soups, I need to look to cookbooks for inspiration. Once I have the basics down, then amending them to suit our diet or available foods is easy.
This recipe is from The Healthy Chef’s Carrot Soup with Ginger and Tumeric. The added ginger and tumeric add flavour to an otherwise simple soup while giving you the added health benefits found in ginger and tumeric. Packed with antioxidant, anti-inflammatory and antimicrobial properties, this soup is wonderful for boosting your immune system and aiding in digestion.
1 leek, washed and finely sliced
1 stick celery finely chopped
1 tablespoon fresh grated ginger
1 teaspoon fresh grated turmeric or 1/2 teaspoon dry
600 g / 21 oz Carrot, thinly sliced with the skin
1.5 litres / 6 cups/ 35 1/4 fl oz vegetable stock (hot)
1 French shallot, finely diced
pinch of sea salt
generous grind of black pepper
sprinkle of extra virgin olive oil
chopped parsley or chives
Combine stock, leek, celery, carrot, ginger, turmeric and shallot into a saucepan. Heat until boiling then reduce and simmer for 10 minutes. Remove the soup from the heat and cool slightly.
Transfer the vegetables into a food process or blender and blend until combined into a smooth mixture. Pour the soup back into the saucepan to reheat and season with sea salt and pepper.
– Add lightly sautéed shiitake mushrooms to boost immune boosting properties.
– The soup will last 3 days in the fridge. Otherwise it can be frozen and enjoyed later.