prebiotic soup
It is very much soup season all year round as far as I am concerned! Why? Soups, whether hot or cold, are a fantastic way to easily include lots of daily extra veggie portions. This soup is packed full of real food prebiotics, very light and works really well as a warming starter. Soups are a great make ahead and freeze healthy option for busy lives.
ingredients
serves 6-8
4 large courgettes, chopped
4 leeks, sliced
4 onions, sliced
150g mushrooms
2 cloves of fresh garlic chopped finely
2 sprigs of fresh rosemary
1 knob of butter
1.5L of vegetable stock, chicken stock or water (enough to cover)
method
prep time: 15mins
cook time: 6 hours in slow cooker or 1 hour on the hob
Add all the chopped and sliced vegetables to your choice of slow cooker or big casserole.
Cover with your choice of stock or water.
Add the rosemary sprigs and cover.
Take off the heat and blitz (I use a hand held blender).
This is a "thin" style soup and makes an ideal starter (for a more substantial soup, add a couple of potatoes peeled and cubed to the ingredients).
Serve with warm toasted sourdough, maybe a dollop of creme fraiche!!
the health boost tip
Prebiotics are currently a widely discussed topic in an effort to understand and explain the importance of a plentiful and varied gut bacteria for overall improved health. Leeks, onions, mushroom and garlic are all prebiotic foods and work wonderfully together. So before buying an expensive supplement why not try and get it from real food first?
