Annabel put up a recipe for Miso Soup some weeks ago which is absolutely delicious. Because these types of broth are so satisfying, healthy and low fat, I’m adding another similar recipe that Husband and I now have once or twice a week as part of our 5:2 intermittent fasting ‘diet’:

Vegetable Soup with Lime & Herbs

200 cals per portion. Serves 4. Freezes well.

INGREDIENTS

2 cloves of garlic

2 litres of vegetable stock

4 lemon grass stalks, bashed

5cm fresh root ginger, peeled and thinly sliced

Juice of 2 limes

2 large flat mushrooms cut into thick slices (or you can go wild and cut up four mushrooms! not many more calories)

2 handfuls frozen peas

4 spring onions, chopped finely

2 red chillies, finely sliced (and deseeded if you don’t like it hot)

20 mint leaves, shredded

Fresh coriander, chopped

METHOD

Smash the garlic to a pulp and simmer it with the stock, lemon grass and ginger for 5 mins.

Add the lime juice, mushrooms, peas, chillies. After 2 mins, remove lemon grass. Add mint and coriander.