Week 1.

Ginger and Carrot Soup

Serves 4 people

This Ginger and Carrot soup is low in fat and calories under 80 kcal per serving


1 tbsp Olive Oil

1 Medium, Onion

6 Large Carrots

10g Root Ginger

1 Vegetable Stock Cube

1 ½ pints boiling water

1 tbsp basil

1 tsp Black Pepper freshly ground

1 tsp sea salt


Heat oil in large pan, add in onion carrot and ginger.  Let this cook for approx 5 mins to soften the carrot and onion

Mix vegetable stock cube with boiling water add to pan and bring to the boil, cover pan and allow to simmer for 30 minutes

Add salt, pepper and basil and blend together

Serve and enjoy (sprinkle a little basil on top to add flavour)