Every January, the Metabolic Balance team starts the year with Phase 1 of their nutrition plan. After all, it is now more important than ever to do something for the immune system. Will you join us? Diet in conjunction with our nutrition program can significantly increase vitality and quality of life. The immune system gets a welcoming and fresh boost and, incidentally, unloved pounds melt away. That’s how we start the new year at full throttle, so why not join us!
French Country Vegetable Soup
Makes 3 litres ( can be frozen and reheated)
Vegetable stock - pre-prepare by simmering one carrot, one leek, one garlic clove, one onion, bunch parsley, ten black peppercorns and half a glass of white wine in 1 litre boiling water for three hours. Simmer down to 200mls, drain off vegetables, retain stock.
Ingredients
75 gms finely chopped garlic
450 gms finely copped white onion
300 gms celery, chopped finely
600 gms cabbage, shredded
200 gms green beans
100 gms spring onions
300 gms carrot, cubed
300 gms turnip, cubed
300 gms fresh tomatoes
2 litres *vegetable stock
4 pcs bayleaf
100 gms chopped fresh parsley
Method : In a soup kettle, gently heat half a cup of the vegetable stock and add garlic, onion and celery. Cook until soft. Add cabbage and cook until also soft. Add turnip and carrot and cook on low heat to steam and soften the vegetables. Add chopped tomatoes, spring onions, vegetable stock, bayleaf, salt and pepper. Bring to the boil, the simmer for thirty minutes. Finally, add parsley. Serve piping hot. Et voila!
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