Boyfriend bought me a smart little recipe book, called ‘Just 5 Ingredients- Vegetarian’. I have complained in the past that recipe books are either full of meat recipes, or are vegetarian but have so many different ingredients in each one making it overly complex and expensive. So the gimmick of this recipe book is that each recipe only requires 5 ingredients. A caveat to that is that they expect you to always have 10 other items in stock (flour, salt, sugar, stock cubes etc).
This is a soup recipe, if you’re wanting something quick, healthy, and vegetarian. Or you have a lot of carrots to use up because boyfriend bought another bag even though there was already one in the fridge…
- One onion
- Six Carrots (diced)
- Ginger (I used about 2g of frozen stuff, puree would have worked so much better)
- 500ml Vegetable Stock
- Cheese 🙂
Pretty easy soup! Fry the onion in some oil until brown. Add the carrots, stock, and ginger and simmer for 20mins ish. Then remove from the heat, blitz in a blender, and return to the heat to warm back up.
I fancied some nice, hot, hearty winter soup and since I had a fridge full of potatoes I went for potato soup!
I boiled a huge pot of vegetable stock, and boiled lots of potatoes and a couple of carrots. I fried a couple of onions and, once they were fried, then added them to the potatoes and carrots.
Once they were all boiled up I put the veg and a little stock in my blender and whizzed it. Then I poured out a bowlful and added a dollop of natural yoghurt..I also added some grated cheese on top but thought that might confuse/disgust people so I didn’t photograph that.
If you ever wanted to know what to do with lots and lots of onions then read on!
- Red Onions (2)
- White Onions (2)
- Spring Onions (3)
- Veg Stock (1 l)
- Flour (2 tbsp)
- Thyme (1 sprig)
- Bread (2 slices)
- Greek yoghurt (3 tbsp)
- Margarine (dollop)
- Chop the red and white onions and fry in the margarine for about 20mins until browned.
- Add flour, thyme, and stock and bring to the boil.
- Cover and simmer for 30mins.
- About 5 mins before the soup is finished grill the bread and cheese.
- Remove from heat and remove thyme. Add the greek yoghurt and bowl up, then scatter the chopped spring onions on top to serve.
This was enough for one giant bowlful, so I think it’s really two portions! It was quite yummy though!
So if you were wondering what to do with celery here’s my answer: celery soup! It’s really healthy and vegetarian which is how I roll. I also like recipes where all the ingredients are things you can eat raw without dying!*
- 150g chopped celery
- chopped clove of garlic (fyi a bulb is the full thing, a clove is one of the little wedges inside)
- chopped onion
- 200ml veg stock
- single cream for garnish
This is a really quick and simple recipe.
- Heat the oil in a saucepan and add the celery, garlic, onion, and fry on a low heat.
- Cook for about 5mins to soften.
- Make the veg stock and pour into the saucepan.
- Pour everything in a blender and blitz.
- Pour into a bowl and add a splash of single cream
I said this was a healthy recipe and it’s certainly low calorie; 150g of celery has about 15 calories in it! But that’s obvs not enough to live on and it contains no carbs or protein to speak of. I suggest doing what I did which is having the soup with cheese on toast to make it more substantial. Or have the soup for starter (in which case I would halve the quantity).
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*I tried food poisoning once and I don’t recommend it! I also don’t recommend drinking the tap water in Venice!