In the cooler months soups can be a great way to warm up. Here are some soup recipes that are high in protein so they’ll fill you up for longer.
Takes: 20 mins
- 1 clove of garlic
- 2 sticks of celery
- 400 g broccoli
- ½ a bunch of fresh mint
- olive oil
- 1 litre salt-reduced chicken or vegetable stock
- 500g reduced fat ricotta cheese
Peel and finely chop the garlic. Trim and roughly chop the celery and broccoli. Pick the mint leaves, then finely chop most of them, saving a few baby leaves to garnish.
Heat a splash of oil in a pan, then soften the garlic and celery for about 2 to 3 minutes, then add the broccoli and stock. Continue cooking for another 5 minutes, then blitz with a handful of mint in a food processor.
Season and then crumble over the ricotta and scatter with the reserved mint leaves to serve.
Adapted from Jamieoliver.com
Lamb & Barley Soup:
Time: 1 hr 20 mins + overnight cooling
- 500g lamb off cuts (on the bone)
- 1 carrot, chopped
- 1 stalk celery, including the leaves, chopped
- 1 potato, chopped