This soup is simply delicious and so simple to make – and the rewards lie in the taste. Why not try it tonight as it’s Sportsister’s healthy Eating Week. The combination of ingredients result in a very satisfying taste and texture – one of those ‘must repeat’ soups. Gentle, yet full of flavour. Enjoy with some crunchy brown bread. Nutritious and delicious in a bowl, what more could you ask for?
Serves 3 to 4 as a starter
Ingredients:
2 leeks, chopped
2 tbsp olive oil, for frying
1 large zucchini, chopped
2 cloves garlic, roughly chopped
3 cups water
2 tsp vegetable granules or 1 vegetable stock cube
Juice of half a lemon or lime (or adjust to your taste buds)
½ tsp turmeric powder
Salt to taste
¼ cup soya, nut or coconut milk
Handful of flat leaf fresh parsley, roughly chopped
Method:
Fry the zucchini and leeks until they have a little colour, stirring frequently.
Next, add the garlic and vegetable granules, and mix for a minute or so.
Now add one cup of water every 5 minutes, and allow to simmer gently for a half hour.
Add the milk, lemon juice, and remaining ingredients, except for the parsley.
Remove from the heat, and, using a hand processor, add in the parsley, and process until the parsley is minced in the soup.
Serve and enjoy!
All recipes, images and content © Miriam Sorrell courtesy of The Vegan Society www.vegansociety.com.
Bianca Fermi, Sportsister
The Women’s Sports Magazine
Want to get involved?
We want to see what you are eating during Healthy Eating Week - you can Tweet us or post it on our Facebook page just use the hashtag #healthyeating
