NUTRITION MSc REGISTERED NUTRITIONIST mBANT
Lemon Bean Soup Beans are great in a soup. You can thicken most soups, using a tin of beans, but this soup keeps them whole. This is based on a traditional Cypriat soup, often eaten for lunch with extra virgin olive oil and chunks of fresh bread! If you are on a...
This creating was really filling and great for a cold autumn day. Somehow the Dijon mustard brought out an almost cauliflower cheese recipe (without all the cheese)! This was really satisfying and it really must have been, because I didn’t visit the fridge until 5...
This soup was beyond divine. I made it with fresh tomatoes, carrots and a few lentils and some Cayenne pepper. I have topped it with some pesto coated halloumi croutons (recipe below) with swirls of fresh pesto in the soup itself. It actually tasted so good that I...
This soup was created during the Corona lockdown when I needed to find a different and exciting way to cook a butternut squash. It went down well and served 8 people! Ingredients, serves 8 • 1 white onion, finely chopped • 2 cloves garlic, crushed • 2 tablsp. Olive...
This soup is light but warming. It was a culmination of ingredients I had in my fridge and fruit bowl and is the ultimate comfort food. The freshly ground pepper contains piperine which enhances the bioavailability of the turmeric. The cashew nuts make the soup...
Ingredients: 1 tablsp. coconut oil 1 large onion, chopped 1 clove garlic, crushed 1 stick celery, diced 2 large carrots, peeled and diced 2x 400g tins cannellini beans, rinsed and drained 1½ tablsp. tomato puree 2 teasp. curry powder ½ tsp. chilli flakes ¾ -1 litre...