4Cs Soup
gluten free, dairy free, wheat free, sugar free, corn free, soy free, vegetarian
This soup is perfect to warm you on a cold afternoon and is packed with lots of goodies to nourish you and keep any cold or flu germs at bay. The ginger in it will continue to warm the cockles of your heart and belly well after it is cool enough to eat. My advice with this soup is that if there are more than two of you double the recipe, it disappears fast.
Serves 2 cold hungry individuals
Prep time about 30 minutes from go to whoa!
Ingredients
1 kilo carrots (about 2lbs)
1/2 a bunch of celery
1 small onion
2 tablespoons of Massell chicken stock
2 tablespoons of coriander
2 tablespoons of ground cumin
1 teaspoon of Celtic or Himalayan salt
ground pepper to taste.
1 clove of garlic
2 inch piece of ginger
2 litres of filtered water
Method
Dice vegetables and place into a large pot. Add water and spices and bring to the boil. Once the pot has started to boil reduce to simmer and simmer until all vegetables are cooked through and soft. Remove from heat and process with a stick mixer until all ingredients are pureed.
Serve with a sprig of fresh coriander.
gluten free, dairy free, wheat free, sugar free, corn free, soy free, vegetarian
This soup is perfect to warm you on a cold afternoon and is packed with lots of goodies to nourish you and keep any cold or flu germs at bay. The ginger in it will continue to warm the cockles of your heart and belly well after it is cool enough to eat. My advice with this soup is that if there are more than two of you double the recipe, it disappears fast.
Serves 2 cold hungry individuals
Prep time about 30 minutes from go to whoa!
Ingredients
1 kilo carrots (about 2lbs)
1/2 a bunch of celery
1 small onion
2 tablespoons of Massell chicken stock
2 tablespoons of coriander
2 tablespoons of ground cumin
1 teaspoon of Celtic or Himalayan salt
ground pepper to taste.
1 clove of garlic
2 inch piece of ginger
2 litres of filtered water
Method
Dice vegetables and place into a large pot. Add water and spices and bring to the boil. Once the pot has started to boil reduce to simmer and simmer until all vegetables are cooked through and soft. Remove from heat and process with a stick mixer until all ingredients are pureed.
Serve with a sprig of fresh coriander.