CARROT AND GINGER SOUP (Serves 2)

 

CARROT AND GINGER SOUP (Serves 2)
½ cup onion, diced
1 tablespoon olive oil
1 tablespoon minced ginger
1 cup peeled and chopped carrots
3 cups vegetable stock
¼ teaspoon pepper
¼ teaspoon dried thyme
¼ teaspoon minced fresh garlic
2 chicken breasts, skinless and boneless (approximately 4 to 5 ounces each), grilled or baked

In a large saucepan, cook the onions in olive oil over low heat until they are translucent. Add the ginger and cook until the onions start to turn golden brown (10 minutes). Add the carrots, stock, pepper, thyme, and garlic. Cover and simmer until the carrots are soft (10 minutes). Let mixture cool, then transfer to blender and puree until smooth. Serve with the grilled or baked chicken breast and a side of mixed vegetables.

Calories 340 | Protein 36 g | Fat 11 g | Carbohydrates 22 g | Fibre 6 g

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