Children and vegetables don’t always mix well, but soup provides the perfect hiding spot to sneak lots of nutrition into a meal without the little ones noticing!
This recipe for carrot, ginger and Schwartz Turmeric soup manages to pack in bundles of healthy vegetables. Ginger, garlic and Schwartz Turmeric provide a subtle and warm spice, balanced with the vegetables and stock to create a really flavoursome dish. You can make this soup with a soup maker if you have one, but it’s just as easy to do on the hob with a large saucepan (although you’ll still want a blender if you want to hide those veggies!).
Soups are also perfect for batch cooking, with this recipe making 4 large portions perfect for a big dinner, or you could measure out something slightly smaller for a delicious lunchtime meal. Store it in the freezer (in a freezer safe container), and you’ll have a ready-made hearty meal for whenever you’re pressed for time.
1. Add the onions, carrots, celery, ginger and garlic into a large saucepan
2. Add the vegetable stock and 2 tsp of Schwartz Turmeric
3. Heat and simmer on medium heat for around 20 minutes. Cover the pan to keep the heat in and cook faster. Once cooked, blend if required.
4. Add the double cream and give it a good stir. Serve.