Feeling souped up
Juicing and smoothies are SO last year. 2016 is all about soups and broths, and what better time to start souping it up than over the New Year? With benefits that include cleansing, the option to remove gluten and dairy, and keeping it natural, local and seasonal, we think soups and broths are going to be this year’s big food news, so here’s one we’re already excited about…
HOT CUCUMBER WITH BARLEY SOUP
For an excellent cleanse and for feeling clean inside and out, we are loving this fresh-tasting, light soup. It’s also a stunningly low 206 calories per serving. In this vegetarian soup, the barley takes central stage. This grain is a good home remedy for water retention so this soup is perfect for when you feel bloated.
SERVES 2
600ml vegetable stock (see below)
1 lemongrass stalk, bashed
80g pearl barley 1 small cucumber, deseeded and sliced
3 spring onions, chopped 1 green chilli, thinly sliced
1 tbsp tamari wheat-free soy sauce fresh root ginger, peeled and thinly sliced, to serve
Bring the stock to the boil in a pan and reduce the heat to a good simmer. Add the lemongrass and pearl barley. Cover, leaving a bit of a gap between the lid and pan so the stock doesn’t boil over. Once the barley is tender, about 45 minutes, take the pan off the heat and remove the lemongrass. Stir in the cucumber, spring onions, chilli and tamari. Serve with fresh ginger slices scattered over.
VEGETABLE STOCK
This makes quite a delicate, aromatic white vegetable stock; perfect for the cleanse recipes.
MAKES 1 LITRE
1 leek, roughly chopped
1 white onion, roughly chopped
1/4 celeriac, roughly chopped
1 celery, roughly chopped
1 fennel, roughly chopped
6 garlic cloves, bashed
1 tsp coriander seeds
Sea salt flakes
A handful of soft herbs – such as dill, coriander, tarragon
Add all the chopped vegetables to a large pot, along with the garlic, coriander seeds and a little
salt and cover with about 1.2 litres of water. Bring to the boil, then reduce the heat to a good simmer and cook for 45 minutes until all the vegetables have softened.
Switch off the heat and add your preferred soft herbs, then leave to rest for an hour or so before straining through a sieve lined with muslin or cheesecloth, discarding all the solids. Transfer the stock to an airtight container once cool. It will keep in the refrigerator for a week, or can be frozen for 1 month.
The Ultimate Soup Cleanse: The delicious and filling detox cleanse by Nicole Pisani, Kate Adams
Published by Orion as a paperback priced £7.99
(ebook: £4.99) in January 2016
