A nice late summer soup, great for kids and grown ups alike. Perfect to use up all you veggies leftover and gently cleanse your body. Great as a healthy starter, or for a lighter dinner.
Carrots & basil soup
September 7, 2017
: 2-3
: easy
A nice late summer soup, great for kids and grown ups alike. Use up all you veggies leftover and gently cleanse your body. Perfect as a healthy starter, or a lighter dinner.
Ingredients
- 2-3 celery stalks
- 2 courgettes
- 2-3 carrots
- 1 brown onion
- a couple tablespoons of organic tomatoes paste
- a pinch of dries oregano
- a dash of olive oil
- few fresh basil leaves
- 1/2 organic stock cube ( Kalo)
Directions
- Step 1 Wash and roughly cut all the vegetables, and place them in a pot with some water, the stock cube, the herbs and a dash of olive oil.
- Step 2 bring to boil, and then let it simmer for 25 min. Blend it, Enjoy it!
Looking for other soup ideas? Check out my “Peas, courgettes mint soup” and my delicate “Celery, carrots & fennel seeds soup”.
I am certified Health Coach, food blogger & wellness writer based in London and working with clients all over the world.
My well-being articles and recipes have been published all over the world, and even featured in the April issue of VOGUE Japan.
My blog The Healthy Gourmet has been nominated among the UK TOP 10 Health Coach Blogs to follow both in 2018 & 2019!
I can work with you, to help you achieve the healthiest & happiest version of yourself, to live life to the full!
I am a member of IAHC & UKHCA .
