Peta Todd shares her simple recipe for a chunky vegetable soup which tastes great and is full of goodness
Peta prepares meals for hubby cycling champ Mark Cavendish and says eating well is key to fitness
COOKING healthy family meals does not have to be time-consuming or expensive.
PETA TODD prepares quality dinners for her husband, Olympic cyclist Mark Cavendish, and three kids, and she believes eating well is the key to fitness and health.
Every Thursday, in Fabulous Daily, the ex-Page 3 model reveals how to make a tasty meal full of goodness.
This week she brings you a recipe for a chunky vegetable soup.
She says: “Getting your five-a-day can be hard work.
“It is especially tricky if you are busy with work and on the go with children, constantly changing what they will and won’t eat.
“This soup is a tick in both of those boxes.
“It’s easy to make, full of goodness and tastes great, too.
“The recipe is high in fibre, loaded with vitamins but low in fat.”
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(Serves four, approx 150 calories per serving)
YOU NEED:
1.5 pints of vegetable stock
4 sticks of celery (chopped into chunks)
4 carrots (chopped into chunks)
2 cans of chopped tomatoes
2 potatoes (cubed)
3 garlic coves (crushed and chopped)
1 tin of chickpeas
1 red pepper (chopped into chunks)
1 tbsp cornflour
METHOD:
Place all the ingredients, except the cornflour, in a large pan.
Bring to the boil on a high heat.
Once boiling, reduce the temperature and simmer for around one hour.
After an hour, all the veg will be soft and the liquid should have reduced.
Add 100ml of water to the cornflour, then stir the cornflour mix through the soup thoroughly.
Serve with crusty bread