Carrot & ginger soup, roasted chestnut, wheat germ


This heartwarming recipe is big on flavour, yet low in effort!

High in vitamins and minerals, easy to digest, dairy free and vegan, this is the perfect meal to fight the cold, avoiding sugary and greasy food; to prevent from stocking bad fat in your body.

Wheat germ is a great source of vegetable proteins, along with fiber and healthy fats. It's also a good source of magnesium, zinc, thiamin, folate, potassium, phosphorus and last but not least Vitamin E, an essential nutrient with antioxidant properties.

Prep: 5 min  Cook: 20 min Total: 25 min

Serves: 2

Dairy free and vegan


  • 4 carrots

  • 1 potato

  • 50g fresh ginger

  • 1 onion

  • 1 clove of garlic

  • 1 tbsp olive oil

  • 1L vegetable stock

  • 4 roasted and peeled chestnuts

  • 2 tbsp wheat germ

  • 1 tsp black sesame seeds

  • Sea salt and pepper



1- Chop up all the veggies.

2- Add the olive oil into a saucepan and cook the veggies over medium heat until caramelised, about 5 minutes. Steering constantly to prevent from burning.

3- Pour the vegetable stock in, cover with a lid and bring to boil.

4- Reduce heat and simmer until carrots are tender, about 15 minutes.

5- Using a blender, blend until smooth.

6- Season to taste with salt and pepper. Serve warm with chestnuts and wheat germ.

Camille’s tips:

- The smaller you cut your ingredients, the quicker they will cook.

- Meal plan idea: Make double recipe and freeze half. Just reheat from frozen.

- Choose organic carrot for best result.

- Make your own vegetable stock for more flavour. See recipe below.

How to make Vegetable Stock

  • 1 carrot

  • 1 celery stick

  • 1 onion

  • 1 sprig of thyme

  • 1L water

In saucepan, bring to boil and simmer for an hour. Pass through a cheesecloth.

More about the Capricorn sign - Food & Astrology

Happy cooking!

Camille x

Camille Aubert