Superfood Soup

On dark winter's nights you need something warm, filling and tasty to keep you going. If you also want it to be really healthy and low in calories (about 30 kCal/100g) then this Superfood Soup ticks every box! If you've not got a pressure cooker use a heavy based casserole, cut everything finer and simmer (stirring frequently) for about ½ an hour.

Print Recipe

Prep Time 10

Cook Time 10

Resting Time 4

Total Time 30

Servings: 10 people

Calories: 1234

Ingredients Method

Ingredients

Stage 1: 10 sprays of olive oil 10 kCal
50 g Mushrooms 7 kCal
300 g Leeks 66 kCal
100 g Celery 4 kCal
100 g Onions 35 kCal
3 cloves Garlic 15 kCal
Stage 2: 2 cm fresh Ginger 8 kCal
½ tsp Turmeric 4 kCal
150 g Beetroot 54 kCal
540 g Red Cabbage 157 kCal
100 g Carrots 30 kCal
500 g Sweet potato 435 kCal
Stage 3: 1 litre Vegetable stock 20 kCal
Seasoning

Method

Peel and chop the onion and garlic.
Trim, clean and chop the leeks and celery.
Clean and roughly chop the other vegetables (only peel if not organic).
Puff 10 sprays of oil into the pan and put over medium heat. Stir in the other Stage 1 ingredients and allow to sweat for 3 or 4 minutes.
Add the Stage 2 ingredients and mix together well.
Add the stock and seasoning, stirring well, then increase the heat, put on the lid and bring up pressure.
Pressure cook for 10 minutes, then allow to cool before removing the lid.
Use a hand blender to smooth the soup. Check seasoning and serve with soured cream if your diet allows.