Brothy summer soups: Get a bowl of goodness to go
It’s warming up out there but don’t put away your soup pot just yet. Abigail Donnelly’s bright nourishing bowls make the most of summer’s harvest to help you boost your veg intake and eat better this season.
"Eating well doesn't mean losing flavour. If you're cutting back on sugar and salt, use fresh herbs, with garlic and spices to enhance the natural taste of your veg." - Abigail Donnelly.
CAPRESE TOMATO WATER
This summer broth is the opposite of the thick, creamy tomato soup I love, but the tomatoes, which contain the antioxidant lycopene, and mozzarella make it just as substantial.
GREEN ASPARAGUS BROTH
Eat all your greens in one go with this super bowl starring asparagus and mangetout – a squeeze of lemon juice adds delicious zing.
COOK’S TIP: Cutting back on carbs is easy with Woolies’ Carb Clever spinach-and-cauliflower noodles and cauliflower, broccoli and kale rice.
POACHED TROUT BOWL
This broth is just pure umami in a bowl. Edamame beans are delicious in soups, salads or on their own as a snack dipped in sea salt.
TURMERIC-AND-COCONUT BROTH
Turmeric is known for its anti-inflammatory and antioxidant properties.
BEETROOT BROTH
The earthiness of the beetroot and turnips is complemented by the sweet-sour tang of sauerkraut. Whether you roast beetroot whole, blend it into soup or drink the juice, you’ll be getting a dose of vitamins and minerals. Beetroot belongs to the same family as Swiss chard and spinach and you can also eat the leaves (they’re more bitter than the sweetish root).
Comments