‘EMPTY THE FRIDGE’ SOUP
In the Winter, most Sundays I will make a soup out of all the veggies that need using up
The ones that are slightly wilting and have seen better days
This is a great way of reducing food waste as well as getting extra plant-based foods in your diet
This one includes; Brussels sprouts, broccoli stalks, leeks, parsnips, red cabbage (the reason for its colour) rosemary, thyme and oregano
I also add some home-made or shop bought chicken bone broth and top it up wth water and a veggies stock cube
Dr Tim Spector, a professor at Kings College, London specialising in gut health and nutrition for supporting health, suggests that we should be aiming to eat 30 different plant-based foods a week
This may sound like a lot but this includes; vegetables, fruits, beans and pulses, herbs, nuts and seeds and whole grains
When broken down, that’s only 4/5 different plant-based foods a day
This soup must count as 3… plus the seeds and tahini on top…It’s not as hard as you may think
This usually makes enough for 3-midweek lunches and I add a side of protein to make too to make it a nutritious meal; such as smoked mackerel, chicken or tofu
