This article was written for Annabel & Grace, which is now part of Rest Less.
Vegetable Soup with Lime & Herbs
200 cals per portion. Serves 4. Freezes well.
INGREDIENTS
2 cloves of garlic
2 litres of vegetable stock
4 lemon grass stalks, bashed
5cm fresh root ginger, peeled and thinly sliced
Juice of 2 limes
2 large flat mushrooms cut into thick slices (or you can go wild and cut up four mushrooms! not many more calories)
2 handfuls frozen peas
4 spring onions, chopped finely
2 red chillies, finely sliced (and deseeded if you don’t like it hot)
20 mint leaves, shredded
Fresh coriander, chopped
METHOD
Smash the garlic to a pulp and simmer it with the stock, lemon grass and ginger for 5 mins.
Add the lime juice, mushrooms, peas, chillies. After 2 mins, remove lemon grass. Add mint and coriander.