Well we are deep in winter now and what better way to cosy up that with a warming winter soup! Soups are highly nutritious, hydrating and super easy to digest. You can blend them, have them chunky, and prepare them in well in advance so you always have they go to meal in the freezer.

Today our magic ingredient is ginger. Ginger is a known carminative, which reduces bloating, and contains spasmolytic, a substance which relaxes and soothes the intestinal tract. It is a strong antioxidant and anti-inflammatory and prevents nausea.

Vegetable soups are a great low calorie option and have been proven to help to lose weight when consumed regularly. Sounds pretty soup-er hey?!!

Nutritional Information

Prep Time :5 minutes
Cooking Time :20 minutes
Difficulty :Simple
Serves :1
Calories :337 per serving
Nutrition :Dietary Fibre, Vegetarian, Vitamin A, Vitamin B, Vitamin C, Vitamin K

Tip: Make this soup lighter by adding only 1 potato and use the whole pepper and carrot.


1/2 red sweet pepper
1/2 carrot
70g green beans
2 small potatoes
Fresh dill and parsley
A pinch of salt
Olive oil</p>
10g of ginger


  1. Peel the potatoes and carrots. Start cutting all the vegatables in small cubes or pieces.
  2. Boil half a cup of water and let the vegetables simmer for 20min.
  3. 5min before the soup is ready, add some parsley, dill and ginger. If you have put a slice of the route in, take it out before serving.
  4. Add some drops of olive oil to the soup and have some rye crackers with it.