Recipes: How to make soup using seasonal veggies ‘at their best’ with ‘maximum flavour’

It’s hard to ignore the rising cost of food, particularly when it comes to staple fruit and vegetables found on supermarket shelves. While paying more to stay healthy is something many people have accepted, consuming seasonal produce is a great way to cut costs and enjoy a nutrient-rich diet. While your garden may look sparse in January, plenty of in-season plants can be added to homemade soup – and they will cost you a fraction of the price. Speaking exclusively to, plant-based chef and nutritionist Lisa Marley shared two immune-boosting recipes using a mixture of carrots, parsnips, potatoes and more.

Lisa said: “Soup is a great way to use up any vegetables you may have. Adding beans to soups is a fantastic way to increase fibre and bulk out the dish. while roasted tray bakes are a quick and easy way to create a tasty and fulfilling dinner with minimal effort but maximum flavour.

“Seasonal food, especially grown locally tends to be much cheaper due to the fact there aren’t any importation, travel and potentially storage costs. Sadly, this will vary from place to place in the UK.

“Depending on where you live, the cost of products may vary slightly. However, broadly speaking, it’s always better to buy seasonal food, locally grown. This is due to seasonal food being nutrient-dense, fresh and better tasting.”

The chef noted that while different types of products have “ideal times” when they are “at their best”, consuming them in their prime season can lead to a stronger immune system, while also having a positive effect on the local economy.

READ MORE: Save £35 off the ‘life changing’ Instant Pot slow cooker

To make the soup, start by boiling the pearl barley in a pan for 20 minutes, or until cooked. Heat the oil in a large pan and cook the onion for five minutes until soft, adding a tablespoon of stock if it starts to stick.

Next, add the spices to the onion and cook for one minute. Throw in the carrots, celery, parsnip and potato, chopped tomatoes and stock and cook gently for 30 minutes.

Five minutes before the end, add the cooked pearl barley. Season to taste and enjoy while it’s hot.

If a smooth, sweet soup is what you’re after, Lisa’s carrot…

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