Fitness articles

Fat Burner Soup

28/01/2011by in ,

This recipe will make 900ml – 1.2litres. Wash all the vegetables, but do not peel them. If you’re making a large quantity separate into individual portions and place in the freezer to use at a later date

  • 2 bunches of spring onions or 1 large onion /leek finely chopped
  • 1 medium or ½ large cauliflower, divided into florets (include the green leaves)
  • 2 medium / 1 large head of broccoli
  • 125g (4oz) spinach or ½ small cabbage, chopped
  • 1 large red, green or yellow pepper, cored, de-seeded and chopped
  • 6-8 celery sticks
  • 2-3 large carrots, thinly sliced
  • 1-2 tsps each of crushed cumin and coriander seeds (optional)
  • 1pt of chicken or vegetable stock, preferably home made
  • 4-5 large tomatoes, quartered, or 440g (13oz) can tomatoes
  • Juice of ½ large lemon or 1 lime
  • Small handful of coriander or flat-leaf parsley, roughly chopped
  • 2 garlic glove, finely chopped or crushed (optional)
  • ¼ – ½ teaspoon cayenne pepper (optional)

Place all vegetables except tomatoes in a large saucepan with the crushed spices. Add the stock plus extra water if necessary to cover. Heat gently until nearly boiling, and then add the tomatoes and the lemon or limejuice.

Simmer the soup for 20-30 minutes or until the vegetables are tender. If preferred, stuff the whole lot in a liquidiser and give a quick blast.

To make the soup protein supercharged, add any form of protein to the soup, prawns, chicken, turkey, beef etc.