Carrot, Coriander & Cannellini Bean Soup
Updated: Dec 4, 2020
How many of us feel that Covid has taken the healthy diet right out of the window? Bored? Depressed? Have too many other things to worry about? Pressed the "F$&K IT" button?
And of course now it's getting to that time of year where it's perfectly "acceptable" to eat lots of chocolates, mince pies and drink copious amounts of alcohol.
So while you can't counteract the effects of eating sugary rubbish, you can make sure at least your body is getting enough of the good stuff too.
When you're short on time (or money for that matter), a quick veggie soup can be a fabulous source of many essential vitamins and nutrients. Low in calories, high in fibre.
For instance, take the humble carrot...
...a particularly good source of beta carotene (which the body converts to Vitamin A), fibre, vitamin K1, potassium, and antioxidants.
Coriander - This versatile plant has been used as a medicine and flavouring since ancient times. Full of vitamins and minerals.
They're virtually fat free and an excellent source of fibre, folate, iron and magnesium. Also a good source of protein - half a cup gives you 8 grams of protein!
Mix them all together with a little ginger and garlic (to help ward off the common cold and vampires) and you've got yourself a quick and easy winter warmer packed full of nutrients and low in calories.
500g Carrots - chopped
1 x onion (chopped)
2 x cloves of garlic (crushed)
1 x thumb size piece of ginger (chopped)
Large handful of fresh Coriander (chopped)
750ml vegetable stock (or water if preferred)
1 x tin Cannellini beans
Black Pepper/Seasoning to taste
Heat some coconut oil or olive oil in a pan and gently fry the onions, garlic and ginger until soft (approx 5 minutes). Add the carrots, beans and stock. Cook for 20-25 minutes or until the carrots are tender. Whizz up with a food processor or blender and add the Coriander and seasoning to taste