Fridge Vegetable Soup

 

This is the soup I told you I made last week as part of my Jumpstart 2015 diet plan. 

It was a combination I wouldn't usually put together. It was originally going to be a simple butternut squash and carrot soup with some fresh ginger and spices, but I had some leftover florets of broccoli and cauliflower, so I decided to add them and was pleasantly surprised, hence the Fridge Vegetable Soup. I also couldn't track down my fresh ginger,, so I had to resort to ground ginger, but it didn't effect the flavour at all.

So who is joining me in Jumpstart 2015?

Lots of fruit and vegetables, more water and a normal meal at night. It's sensible, easy and no calorie counting.

I've been drinking a smoothie (with veg) for breakfast and lunch, then a normal meal at night. No alcohol and more water. Although I did allow myself one glass of wine last week when I was out. This is about being good to my body, not torturing myself. My family are benefiting too. I whizz up a big jug of smoothie in my blender every morning and everyone starts the day with a big boost to their system.

Did I tell you I lost 4 lbs last week and that's with a few wee slips?

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Fridge Vegetable Soup

Written by Jacqueline Meldrum

January 13, 2015

A thick, filling soup made with fridge leftovers. Perfect to warm the body but cut down on calories. Of course it's even more amazing on day two, so why not make the night before?

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, crushed
• 1 onion, finely chopped
• ½ large butternut squash, cubed
• 8 large carrots, chopped
• a few florets of broccoli and cauliflower, fresh or frozen
• 1 tsp ground ginger
• 2 tsp ground cumin
• 2 litres / 3 pints / 6 cups vegetable stock, more if you think it needs thinned down
• a good grinding of salt and black pepper

Instructions

1. Saute the onion and garlic until soft. 2. Add the spices, butternut squash and carrot and cook gently for a few minutes. 3. Now add the broccoli, cauliflower and the stock. 4. Bring to the boil then reduce to a simmer and cook for 30 minutes until the vegetables are soft and the soup has a wonderful flavour. I whizzed some of the soup in my Optimim 9400, but you could use a hand blender, to thicken it, but leave some chunky vegetables. 5. Season and enjoy!

Details

Total time: 40 mins
Yield: Serves 6-8

Keep up to date with Jumpstart 2015

Diet plans and tips:

• Slim down with Jumpstart January - Tinned Tomatoes
• Jumpstart 2015 - A Diet and Health Plan - Tinned Tomatoes
• Jumpstart 2015 - What I ate and what I lost -Tinned Tomatoes 
• Healthy Pasta Dishes | Guest Blog Event: Pasta Please January 2015 - Ren Behan  
• Jumpstart 2015 – Juices, Smoothies & Soups  - Elizabeth's Kitchen Diary
• An Easy 3-Day Juice Feast to Jumpstart 2015  - Smarter Fitter  
• Jumpstart January with Smoothies and Soups - Utterly Scrummy Food for Families  
• Jumpstart 2015 – Squashing Vegetables and Feeling Healthier - Veggie Desserts
• Happy New Year! A healthy jump start and our pick of food trends for 2015 - Franglais Kitchen
• Jumpstart 2015: I quit sugar too - Maison Cupcake 
• Jumpstart 2015 – Eat Smart, Feel Great - Food to Glow

 Recipes: 

• Orange, Carrot and Goats Cheese Salad with Pumpkin Seeds - Tinned Tomatoes
• Roasted Tomato and Garlic Soup - Elizabeth's Kitchen Diary
• Vegan Mango Smoothie - Utterly Scrummy Food for Families
• Beet, Cranberry and Ginger Smoothie - Veggie Dessert
• Low Calorie Creamy Leek Soup for #Jumpstart15 - London Unattached 
• North African Winter Vegetable Soup with Toasted Freekeh - Food to Glow
• Happy Tummy Tonic – Jumpstart 2015 Healthy Juice Recipe - Food to Glow  
• Super Simple Roast Beetroot Soup - My Custard Pie 

Follow the conversation on Twitter and Instagram with the hashtag #Jumpstart15