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
Dairy free and vegan
50g fresh ginger
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.
- 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 celery stick
1 sprig of thyme
In saucepan, bring to boil and simmer for an hour. Pass through a cheesecloth.