Anyway, what that means is that my diet consists entirely of protein shakes and non-starchy vegetables. It's harder to find delicious things to eat when your diet is so limited. Harder, but certainly not impossible.
Carrot & Ginger Soup
Serves 4-6
Ingredients
2 lugs of olive oil
1 yellow onion, peeled and diced
3 spring onions finely sliced
3 cloves of garlic, minced
2kg (2.2 pounds) of carrots peeled and chopped
4 cups chicken stock (I use homemade chicken stock so sodium is at a minimum)
1/4 tsp ground nutmeg
2 tsp ground ginger (or 1.5tbsp freshly grated ginger)
1/4 tsp fresh ground black pepper
2 tbsp whole almonds
Instructions
In a medium saucepan over a low flame, heat your olive oil. Add to the pan the garlic, spring onion and yellow onion and toss with a wooden spoon until glassy.
Add the carrots, giving them a good stir to coat them in the olive oil, garlic and onions and cook for about five minutes, stirring occasionally.
Sprinkle in the nutmeg, ginger and pepper - stir for another minute or until fragrant.
Pour in the chicken stock and bring to a boil. Simmer for 10-15 minutes or until the carrot is tender. Remove from heat.
When the soup has cooled significantly, place into a blender with the almonds to puree (or use a stick blender). Do not attempt to blend the soup while it is hot unless you're a masochist and you really love getting horrific burns and boiling soup on your eyeballs. It isn't pleasant.
Serve hot with a dollop of sour cream, a garnish of chives and a sprinkling of pepper. Goes nicely with a slice of lovely crusty bread.
For people trying to watch their waistline, this is also a really healthy dinner when served without sour cream or bread.
Per serving:
Calories | 182.8 | |
Total Fat | 8.8 g | |
Saturated Fat | 1.0 g | |
Polyunsaturated Fat | 1.5 g | |
Monounsaturated Fat | 5.9 g | |
Cholesterol | 0.0 mg | |
Sodium | 499.1 mg | |
Potassium | 740.9 mg | |
Total Carbohydrate | 23.5 g | |
Dietary Fiber | 6.9 g | |
Sugars | 9.5 g | |
Protein | 4.5 g |
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