All those trying to start the post-Christmas diet are in luck – it’s too dang hot to eat so why would you eat soup?
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So what will you make yourself to eat to keep satisfied and away from the ice cream? Try this recipe for ‘Apple & Ginger Soup’ – it’s cool, refreshing and is packed with healthy ingredients to help your liver get back on track after a calorie and alcohol laden Christmas.
This soup recipe is inspired by a recipe given to me by an old friend in the UK, Rosie Davies, who taught me a thing or too about cooking. This was taught to me as a warm soup, but works so well cold that it’s perfect for the humid Brisbane summer.
APPLE AND GINGER SOUP
200g onions, finely chopped
Half a celery, leaves and ends removed, finely chopped
2 apples, skin left on, core removed and chopped
400g tomatoes, chopped
2cm piece of fresh ginger, peeled and grated
1 L vegetable or chicken stock
Splash of sherry (optional)
Melt the butter in a saucepan over a medium heat. Add the onion and cook until beginning to soften. Add the celery and the apple and continue to cook until everything is soft. Add the ginger and cook for a further few minutes. Add the tomatoes and the stock and bring the boil.
Once boiling, reduce the heat to a slow simmer and continue to cook for 30 minutes. Using a stick blender (or a normal blender), blend the contents of the saucepan. Place a bowl under a sieve, and pour the contents into the sieve. Catch the soup in the bowl and discard what is left in the sieve.
Place the soup in the fridge for a few hours before serving. The less diet-orientated amongst us may be tempted to add a bit of a punch with a splash of sherry, and even a dollop of crème fraiche when serving. Enjoy!