Carrot & Coriander has to be one of my all time favourite flavoured soup! Most of the soup that you can buy are full of preservatives, dairy, sugar etc etc This version is extremely simple to make and is absolutely packed full of flavour with only 7 healthy ingredients that you should already have in your kitchen!
As the weather seems so depressing a the moment I thought now was a great time to share my recipe.
Prep: 5 mins
Cooking: 35 mins
- 2 tbsp olive oil
- 4 garlic cloves, crushed
- 2 small red onions or 1 large, diced
- 1kg carrots, roughly chopped
- 1 litre veg stock (good quality)
- 1 tsp dried coriander leaf
- handful fresh coriander
- salt & pepper
- Place a large pan on a low/medium heat with the olive oil and crushed garlic until it’s sizzling
- Dice the red onion and add to the pan along with a pinch of salt and pepper
- Meanwhile roughly chop the carrots (I use organic so don’t bother peeling) and add straight to the pan along with the teaspoon of dried coriander, a pinch of salt & pepper and cook down for 5 minutes
- Add 1 litre of veg stock and reduce to a simmer for 30 minutes making sure to place the lid back on the pan
- Simply add the handful of fresh coriander (you can add more to your taste) with the stalks and hand blend or place in a blender/processor
- It’s now ready to serve
Tip: I like to top mine with fresh coriander, a pinch of black pepper and a drizzle of olive oil.
Creating this soup? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW.
I created this Lentil soup 3 ways to inspire people into creating more colourful and tasty ways of eating soup. Lentil soup or any other soup doesn’t have to be boring or dull looking, you just have to get great flavours and colours into it.
The base of this lentil soup is so cheap (easily less than £1 a portion) and simple to make. It’s absolutely perfect to batch cook and refrigerate/freeze to have at work during the week.
For people who say eating healthy, real food is too expensive send them this 🙂
Prep: 10 mins
Cooking: 30 mins
Ingredients for soup:
- 450g peeled sweet potato
- 2 celery stalks
- 3-4 medium carrots
- 1 medium/large red onion
- 2 garlic cloves
- 2 tablespoons olive oil
- 1.5 litres of good quality veg stock (I use this one)
- 1 cup of red split lentils
- salt & pepper
Ingredients for Crispy Kale topping (quickest):
- handful kale
- sprinkle of smoked paprika
- teaspoon of coconut oil
Ingredients for Roasted Beetroot topping (most colourful):
- 2 small beetroot (I pre boil my own before this roasting process)
- couple long slices of red pepper
Ingredients for Roasted Cauliflower topping (my favourite):
- couple cauliflower florets
- smoked paprika
- olive oil
- fresh chopped coriander
- Cauliflower Topping: (If you aren’t having the cauliflower topping then skip this stage). Start by pre heating the oven to 180C. Chop the cauliflower into florets (size you wish) and then place on a baking tray. Sprinkle olive oil along with the smoked paprika until lightly covered. Place in the oven for 45 minutes (make sure to turn half way).
- Soup: Firstly dice the red onion, then chop the sweet potato into small cubes. Thinly slice the carrot and celery.
- Now put a pan on a medium heat with the olive oil and crushed garlic along with a pinch of salt & pepper.
- Once the garlic is sizzling add the red onion for a couple minutes to soften.
- Now add the sweet potato, carrots and celery and season again with a pinch of salt & pepper. Fry these for 5-10 minutes until they have softened.
- Now add the 1.5 litres of stock along with the lentils and stir. Once boiling, place the lid back on the pan and reduce to a simmer for 20 minutes.
- Beetroot Topping: slice your pre boiled beetroot in half along with a few long slices of red pepper. Place onto a baking tray, drizzle over some olive oil and season with salt & pepper. Roast these for 15-20 mins at 200C.
- Crispy Kale Topping: just before the soup is ready heat a frying pan with 1 teaspoon of coconut oil. Once hot, add the handful of kale and sprinkle over the desired amount of smoked paprika. Fry until crispy (2-3 mins).
- Simply assemble the topping you wish on top and enjoy!
Struggling for time??? No problem just try the soup with no toppings!
Tip: Let your creative side come out and see what you can top your soup with.
Creating this dish? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW so I can see what you create. Want to save it for later then pin it on Pinterest @healthylivingJW .
This tasty ramen is incredibly simple to make, roughly taking 10 minutes and it is absolutely packed full of colour and flavour.
Ramen is a such a comforting bowl to make during this time of year and when it is this easy and cheap to make then why not!
Check the tips at the bottom for what else you could add with it or how you can even prep this the night before and take to work.
10 Minute Colourful Ramen
gluten free, vegan, dairy free, egg free, refined sugar free
Prep Time2 mins
Cook Time8 mins
Total Time10 mins
Servings: 1 person
- 1 tbsp olive oil
- 1/2 small red onion diced
- 1 small garlic clove crushed
- 1/2 thumb sized piece of ginger thinly sliced
- 400 ml veg stock good quality
- 3 broccoli florets sliced in halves
- 3 chestnut mushrooms sliced
- 1 small carrot peeled lengthways
- 50 g fine rice/glass noodles I use Vermicelli
- 1 tsp tamari optional
- 1/2 Juice of lime
- 1 bok/pak choy
- Handful fresh parsley optional
- Red chilli sliced (optional)
- Pinch sesame seeds optional
Firstly prepare the veg as instructed above
Heat a small pot on a medium heat with the olive oil, red onion, crushed garlic, ginger and a pinch of black pepper for 1 minute until sizzling
Pour in the veg stock then add the broccoli, mushrooms, carrot and bring to a boil for a couple minutes
Add the noodles, tamari (optional), lime juice and stir. Boil for a further minute
Now turn off the heat and add the bok/pak choy and place the lid on the pot and let sit for a couple minutes (this steams the bok/pak choy)
Simply pour the soup into a deep bowl and side with fresh parsley, fresh lime and top with sliced chilli and sesame seeds.
You can add tofu, chicken or prawns to this if you wish (just cook separately and add at the end)
You could easily prep this and store in a large glass jar overnight in the fridge to take to work the next day. Just reheat it in a microwave!
Like these types of dishes? Try my Wok Fried Noodle Bowl
Creating this ramen? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW
On Pinterest? Why not save this photo below to your boards so you can come back and try it at another time!