Hey everyone, something a bit different for you all today. I had a photoshoot for work with a local fresh food delivery company and managed to make some soup with all the fresh veg. Belows the recipe and I posted a few images on my Instagram pages so go check them out as well:
Fitness: @cmcg.fitness
Business: @cmcg.creative
Have a good Monday & rest of the week!
Thanks
Cameron
Timings
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Macros
Calories: 231
Protein: 6g
Carbohydrates: 33g
Fats: 9g
Ingredients
1 tbsp oil
400g pack Soffritto Mix (or diced onion, carrot & celery)
2 parsnips, diced
1 small celeriac, diced (approx 500g)
2 tsp medium Madras curry powder
1.2 litres vegetable stock
190g pack rainbow chard, shredded
1 tbsp extra virgin olive oil
Method
Heat the oil in a large pan and try the soffritto mix for 4-5 minutes. Tip in the parsnips and celeriac and fry covered, for 5 minutes. Add the curry powder and cook for 1 minute.
Pour in the stock, cover and simmer for 15 minutes until tender. Using a hand-held blender whip to a purée. Reserve a handful of the chard and add the rest to the soup. Heat for 1 minute until wilted, the season to last.
Ladle the soup into 4 bowls and top with the reserved chard. Drizzle with extra virgin olive oil and serve straight away.