There is something very satisfying about sitting down and tucking into homemade soup, especially after a freezing winter training session. I wanted to share with you one of my favourites, Spinach and Green Lentil Soup. Packed full of goodness, very low in fat and actually taste very good for something so green!
Especially in the winter months our immune systems can be put under a lot of pressure. Making sure you keep your bodies topped up with vitamins and minerals is always going reduce the chance of illness. For questions answered about using nutrition to support your immune system check out our Did you know blog.
Now back to this bowl of green goodness! Like all OTE recipes it is easy, in fact most soups are! One bowl is just under 200kcal and is packed with 11.5g of protein and 30g of carbohydrates. This recipe has only around 4g of fat in it, but obviously adding a sprinkle of crispy bacon (and a swirl of low fat cream like pictured) will bunk this up slightly. Chances are if you have trained hard, you’ll need those extra calories. The bacon does add an extra something to the soup, I would recommend it
- 1 tablespoon of olive oil
- 2 medium onions
- 2 large carrots
- 2 large sticks of celery
- 150g of Green Lentils
- 200g bag of spinach
- 1.5L of Vegetable stock
Heat the oil in a large pan, the largest pan you have got. Chop the onion in to chunks and soften in the oil. Once it has soften then add the carrots and celery chopped into chunks. Allow all to soften for around 10 minutes.
Then add all the stock and your green lentils. Bring to the boil, then reduce to simmer and cover. Leave this for around 30 minutes to soften the lentils and veg.
Throw in the spinach and allow to wilt down for around 3 minutes. Then blend the soup to a smooth consistency and season to your taste.
This recipe should make 4 bowls, and is freezeable.
For more immune boosting foods check out our Top 5 Tips.
Posted in: Recipes