A Winter recipe to nourish you this December

In the mood for soup? Who isn’t! With a slice (or two) of delicious wholewheat or sourdough bread, it is the perfect lunch to leave you feeling warm and satisfied on a cold, Winter's day. 

Our Christmas soup is thick and silky, made from cauliflower, potatoes, chestnuts and Jerusalem artichokes. Source of dietary fibre,  low in fat and saturated fat, and contributes to at least 3 of your 5 a day. Plant diversity is key to feeding your gut! 

Ingredients:

1 tbsp olive oil
½ stick of leek, sliced 
2 tbsp chestnut kernels
¼ head of cauliflower, roughly chopped
1 tbsp Jerusalem artichoke
1 potato, peeled and cut into pieces
½ vegetable stock cube
300ml water

Method:

Heat oil in a medium-sized saucepan, then add leek slices and cook until brown. 

Then add the chestnut kernels, and the rest of the vegetables. Stir and cook for around 5 to 8 minutes. 

Dissolve the stock cube in water, then pour it into the saucepan. 

Reduce to simmer for 15 to 20 minutes. 

Using a liquidiser, blitz soup according to your preference of texture. Serve with a drizzle of oil, handful of herbs, and slice of bread.

    Nutrition per 300g serving:

    Energy 187kcal | Fat 7.5g of which saturates 1.1g | Carbohydrate 24g of which sugars 4.5g | Fibre 4.5g | Protein 3.9g | Salt 1.1g