The trick with this soup is to mix it with different flavour hits to create new flavours every day. You can change the grated veggies and greens you use in this base recipe according to seasonal availability. You can create your own army of jar soups in advance and stash them in the fridge for up to one week. You’ll need a mason jar or other heatproof jar with a lid that holds approximately 440mL.
Serves: 1
GF, VG
=R1=
Thai flavour hit
=R2=
Herby flavour hit
=R4=
Tikka flavour hit
=R3=
Servings
Prep time
Cook time
Recipe
Ingredients
- Base
- 1 small zucchini, spiralised or cut into thin strips using a peeler
- ¼ cup shredded ½ large carrot, spiralised or grated
- ½ red capsicum, chopped into wedges cabbage
- 1 spring onion, sliced
- 6 snow peas, roughly chopped
- 1 cup baby English spinach leaves
- 1 lemon or lime wedge
- Tpo serve
- Boiling filtered water, to fill
- 1 tbsp wheat-free tamari
- 1 tbsp apple-cider vinegar
- 1 heaped tbsp of chosen flavour hit (recipes below)
Method
- Add all the base ingredients to the mason jar and take it to work with you.
- When lunchtime rolls around, unscrew the lid and add boiling filtered water until three-quarters full. Add the tamari and apple cider vinegar, leave to gently heat through and soften the vegetables for 10 mins, then stir gently and eat.
- Tip: Pre-made flavour hits with developed layers of flavour will boost the taste of low-calorie fasting dishes and make them more satisfying. They also have added health benefits, not only adding nutrients to the meal but also improving nutrient absorption. Make yours according to the following recipes (each serves 4) and add to your soup base for a delicious meal.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
