Our second March Nutrition Month recipe will put some colour on your plate! Plan your meals to include different coloured vegetables throughout the week. Remember to choose vegetables from each of the subgroups (i.e., dark green, red and orange, beans and peas, starchy, and other)
For this weekend we have a healthy soup from the nutritionist of HOTEL THALASSO EL PALASIET on the menu: Light cream of carrot and green cigarett beans, with parmesan
This soup comes together quickly. It’s also light on the prep.
Ingredients for 4 people:
– 2 large carrots
– 200 g. green beans
– 1 small potato
– 4 tablespoons of olive oil
– 1 tablespoon of freshly grated Parmesan cheese
– 6 Cherry Tomatoes
– Vegetable broth
– Chives and salt
– Optional: cream or coconut milk
Method of preparation:
We clean and chop the potato, the beans and the carrots. We take a small amount of beans, carrots and tomatoes, scald them and reserve them to use as decoration. We put olive oil in a saucepan and stir-fry the vegetables and the potato lightly. Add the vegetable broth to cover the vegetables and bring to a boil. Reduce the heat so the water bubbles gently (cover partly) and cook until just tender, about 10 – 15 minutes, depending on thickness. When they have acquired a soft consistency, we remove them from the fire and blend the soup with a little bit of salt until smooth. At this point, we like to add a splash of cream or half-and-half. You can skip it or use a dairy-free option like coconut milk.
We put the scalded vegetables in a dish together with the grated Parmesan, then we pour the cream in the dish and we sprinkle it with chopped chives.
Would you like to learn more about healthy eating and lose weight on a wellness holiday in Spain? Than the weight loss program of Hotel Thalasso El Palasiet might be a good option for you: http://www.spa-in-spain.com/…/hotel-thalasso-el-palasiet/7…/