Ripper Soup with the Lot
This soup is easy to make, keeps for a week and will really give your immune system a boost. This is your personal secret winter weapon. Use it! I like to serve it with a smudge of grated pecorino (a sheep's cheese with a mild flavour not unlike parmesan, though a bit sweeter).
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 red onion diced
- 2 cloves garlic diced
- freshly ground pepper
- 2 cups water
- 2 cups tomatoes chopped
- 1 red chilli finely chopped
- 2 large handfuls baby spinach
- 1 tablespoon extra virgin coconut oil
- 1 thumb ginger finely diced
- 1/2 bunch celery stalks diced, tops roughly chopped
- 2 cups pumpkin diced
- 1 cup sweet potato diced
- 1 medium head broccoli finely, chopped
- 1 cup red quinoa
- himalayan crystal salt
- 1 handful fresh basil leaves torn
- 1/4 cup pecorino cheese grated, to serve
- Carbohydrate 32.7793617389357 g
- Cholesterol 0 mg
- Fat 1.95186227152112 g
- Fiber 4.05076259240983 g
- Protein 5.70199282935302 g
- Saturated Fat 0.252785325270234 g
- Serving Size 1 1 Serving (255g)
- Sodium 21.8808414007306 mg
- Sugar 28.7285991465259 g
- Trans Fat 0.2050391532363 g
- Calories 166 calories
1. Melt coconut oil in a large, heavy-based saucepan over a medium-high heat. Add garlic, onion, chilli and ginger and saute for 1 minute. Add chopped celery stalks and cook a further 2 minutes. Add tomatoes, pumpkin, sweet potatoes, and water. Bring to the boil, reduce heat and simmer for 20 minutes. 2. Add broccoli and red quinoa and cook a further 5-10 minutes (or 10-15 if you prefer less crunchy quinoa). 3. Season to taste, add celery tops and spinach, and immediately remove from heat. 4. Serve with torn basil and a generous pinch of grated pecorino.
