That time between Christmas and New Year - the holidays are not quite over but we are starting to think to the future. Your social media may be full of new diets, quick fixes and resolutions for a healthier you. Juice this, take these supplements, try this HIIT workout.
Steer clear of empty promises and instead nourish yourself with this hearty, warming soup. With the added bonus of using up any spare leftovers! I have topped the soup with some crispy chickpeas - high in protein and fiber and the left overs are perfect on salads.
You will need:
1kg of carrots
4 cloves of garlic
400g of chickpeas
1tsp each of ras el hanout and cumin
Half teaspoon of coriander seeds
750ml vegetable stock
Heat the oven to 180 degrees and cook the peeled and chopped carrots with a drizzle of olive oil and salt. Roast for 45 minutes
Add the onion, garlic, cumin and coriander to a pan with oil and sauté
Add the roasted carrots, stock and 500ml of water - cook for 15 minutes
While it is cooking add the chickpeas, a drizzle of oil, salt and Ras el hanout to a lined baking tray and cook for 20 minutes until golden
Blend the soup mix, season and serve with a swirl of yoghurt, a sprinkle of chickpeas and some coriander and enjoy!