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 white onion, diced
750 grams carrots, chopped
2 sticks of celery, chopped
2 inch pieces of ginger, peeled and finely chopped
2 teaspoons Turmeric Powder
2 cloves garlic, peeled and finely chopped
900 millilitres (1.5 fluid ounce) of vegetable stock
150 millilitres (5 fluid ounce) double cream
- 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.