We have all been as sick as dogs in our household this week because of the Winter Vomiting Bug. It started with the four year-old last Friday, moved to his brother, then their Mum, and finally it claimed me and my stepdaughter yesterday (Wednesday).
As you can imagine, cooking has been the last thing on my mind. And eating has been the last thing on any of our minds.
But you need to be strong to fight these bugs, and you need sustenance to find that strength. And so, for this weeks VEGETARIAN Recipe Shed and inspired by @fayc I sought out a recipe that did the triple-whammy job of being vegetarian, of being soup and of being very good for us all.
Most of all, its the ginger in this soup that makes it so healthy.
Serves 4
- 1 tbsp olive oil
- 30g butter
- 600g carrots, peeled and chopped
- 1 onion, peeled and chopped
- 3 cm piece fresh ginger, peeled and finely chopped
- 2 garlic cloves, peeled and chopped
- 2 thick pieces of orange peel, approx. 10cm long
- 1 litre vegetable stock
- Salt and black pepper
1. Melt the butter in a large saucepan, add the oil, then gently fry the carrots, onion, garlic, ginger and orange peel for 5 mins, without colouring.
2. Add the stock and seasoning. Simmer for 25 mins until everything is tender. Discard the orange peel.
3. Use a stick blender to blitz everything to a puree. Add water if you prefer a thinner soup.
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