My go-to Soup recipe

When it gets cooler, there is no need to throw healthy out the window and shut it tight against the wind.  Healthy dinners are easier than you think.  Hot and satisfying, soups are perfect for the wintery months because you can pack them full of goodness and they carry no guilt.  If you are worried about not being full from a soup, beans, chickpeas and lentils are an easy way to add in healthy vegetable proteins that will help keep you satisfied.

So here is my easy go to soup recipe (please exclude the impreciseness, the measures are not exact)

Roasted Mushroom and Blackbean Soup

1 brown onion, chopped

2 tablespoons coconut oil

1 clove garlic, crushed

500g Swiss brown mushrooms

1 tin black beans, drained and rinsed

1 bunch brocolini, chopped

About 5 sticks celery, chopped

½ teaspoon rosemary

1 teaspoon salt

Massel Vegetable Beef Flavoured stock 2 cubes

4 cups water

Fresh parsley to finish

 

Use a baking tray and use 1 tablespoon of coconut oil, to line the tray.  Add the mushrooms in the tray, toss them in the oil and sprinkle with rosemary and salt.  Roast the mushrooms for at least 30 mins (go for a quick run).  Chop the onion and garlic and use the other tablespoon of coconut to sauté the onion and garlic, till translucent, add in chopped celery and chopped brocolini.  Add in water, stock and mushrooms and allow to simmer for about 20mins.  Add the washed and drained beans at the very end and serve.  Add fresh parsley to finish.


Catherine Craig
Catherine Craig

Author