As part of my diet regime I modified a couple of different recipes that I like to come up with this simple soup recipe. It is very easy to prepare and will keep for 5-6 days in the fridge. Each serve represents around 300 calories – just don’t scoff it down with thick crusty white bread and lashings of butter – regardless of how good that sounds 😉
Produces 4-5 serves
- 1 x can of chopped Tomatoes (you can chop your own if you have the time and inclination)
- 1 x Carrot halved then sliced
- 1/2 x brown Onion chopped
- 1/4 Cabbage sliced and chopped – but not too much
- 1 x small nub of Ginger chopped finely
- 3 x cloves of Garlic chopped finely
- 4 x sticks of Celery sliced
- 10 medium sized Shitake mushrooms
- 1 x small tub vegetable stock pot (I like the Continental brand) / soup base
- Salt and Pepper to taste
- 500ml – 600ml water
Preparation (30 minutes plus resting time)
- Place all the vegetables in a large pot with water and heat to a steady simmer.
- You may need to add extra water to ensure that the vegetables don’t stick to the bottom and remain covered in liquid.
- Once carrots have started to soften, add vegetable stock / soup base, garlic, and ginger.
- Keep the pot at a steady simmer for around 10 minutes then add salt and pepper to taste.
- Simmer for another 5-10 minutes making sure there is sufficient fluid in the pot.
- Turn off the heat and leave to sit / rest for 30 minutes.
- You can either dish the soup into microwavable bowls ready to heat and eat, or keep in the pot and dish up as you go.
Obviously you can add as much or as little as you like to this recipe – but as a base it works pretty well. Let me know what you think.
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