Diabetic Living Australia — July-August 2017

Supergreens

soup

PREPARATION AND COOKING
TIME: 25 MINUTES 
SERVES 6

2 tablespoons extra virgin olive oil
1 brown onion, diced
1 tablespoon chopped
or grated ginger
2 garlic cloves, crushed
1 whole (600g) celeriac, peeled
and diced (or the same weight
of cauliflower)
500ml (2 cups) vegetable stock
Freshly ground black pepper
200g (1 head) broccoli,
cut into florets
185g watercress, roughly
chopped
200g English spinach, leaves
washed and roughly chopped

150g natural yoghurt

Handful flat-leaf (Italian) parsley,

leaves chopped, to serve

Heat the extra virgin olive oil in

a soup pot over medium heat.

Add the onion, ginger, garlic

and celeriac and sauté for a

few minutes until the onion is

translucent and the celeriac

is starting to brown.

Add the stock and 500ml

(2 cups) of water, and season

with black pepper. Increase the

heat to high and bring to the

boil, then reduce heat and simmer

for 10 minutes with the lid on.

Add the broccoli and cook for

4-5 minutes until it is tender.

Add watercress and spinach,

put the lid on, then cook for

1-2 minutes until the leaves

begin to wilt. Do not let the

soup cook for too long at this

point or you will lose the

lovely bright green colour. 

Carefully transfer the soup

into a food processor or Vitamix.

Blend for a couple of minutes (on

level 10 if using a Vitamix) until

completely smooth and creamy.

You will probably have to do

this in two batches. 

Divide the soup among

six warmed bowls and,

provided you’re not dairy-free,

add a good dollop of yoghurt.

Sprinkle with parsley and serve.

Note: DL used Massel Salt Reduced

Vegetable Stock Cubes

nutrition info

PER SERVE 666kJ, protein 7g,

total fat 7.9g (sat. fat 1.7g), carbs 8g,

fibre 10g, sodium 324mg, • Carb

exchanges ½ • GI estimate low

• Gluten free • Lower carb ■

Images and edited

recipes from Get Lean,

Stay Lean by Joanna

McMillan (Murdoch

Books, RRP $35).

diabetic living JULY/AUGUST 2017 129

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