This recipe is packed with the nutrients you need to enjoy a good night’s sleep and it’s perfect for a simple supper.
Charlotte says: “Sometimes we feel we can only digest a light dinner in the evening – soups make a great comforting meal.”
Garlic clove 1,
Olive oil 1 tsp
Fresh thyme a few sprigs
Mustard powder 1/2 tsp
Wild onion seeds 1/2 tsp
Fresh root ginger 1 1/4 cm,
Tabasco a dash,
Freshly ground black pepper
Chicken or vegetable stock 1 litre
peeled and chopped
Celery stalks 2,
to serve (optional)
Soften the onion and garlic in a large saucepan with the olive oil and herbs, spices and flavourings, adding a couple of tablespoons of the stock after a minute or so. After another 4–5 minutes, add the carrots and celery. Stir well.
Pour in the rest of the stock, bring to the boil, then turn down to a simmer and cover. Leave to cook for about 40 minutes. Add more water if the soup thickens too much.
When the ingredients are cooked, transfer the soup to a blender or use a hand blender to blend until smooth. Serve swirled with a teaspoon of yoghurt.