Healthy Winter Soup
Soup is the ultimate comfort food, especially in winter. It's warm and hearty and it hits the spot when you're feeling under the weather.
But did you know some soups can be surprisingly unhealthy? Laden with hidden calories and excess salt, your mum's humble homemade pumpkin soup could actually be doing more harm than good.
And with winter just around the corner, so is the cold and flu season. Swap creamy and rich for fresh and flavourful and boost your immunity with this hearty, but oh-so-healthy soup recipe.
1 small red onion, chopped
2 cloves garlic
¼ tsp sambal oelek (minced chilli)
2 cm ginger, grated
250g rainbow salad or 250g
grated beetroot, carrot
& broccoli stems
4 cups vegetable stock
400g tin lentils, well rinsed
400g tin chickpeas, well rinsed
2 tbs white miso (2 tsp per serve)
2 tbs parsley, chopped
250g rice noodles
- Cook rice noodles as per packet directions.
- Heat a large saucepan over high heat, spray with oil and cook onion, garlic, chilli and ginger for a few minutes.
- Add mixed vegetables and cook for about 5 minutes.
- Add stock, bring to a simmer and continue to cook for 10 minutes. Add lentils & chickpeas, return to a simmer then remove from heat.
- To serve add 2 tsp miso (per serve) to hot soup and pour over hot rice noodles in a bowl.
- Add a squeeze of lemon and some parsley.