Part-time Paleo

When you’re really hungry (especially if you practise intermittent fasting) there’s a risk you’ll slip back into sugar-laden fast foods once you NEED to eat 😊
This delicious home-made vegetable soup took about 10 mins to prepare and tasted spicy, hearty and fulfilling.
Use really fresh local (where possible seasonal) vegetables and store cupboard ingredients.
This soup was made with 4 finely sliced Brussels Sprouts, half a red pepper, a small onion and a handful of pre-prepared bagged seasonal Cavolo Nero cabbage.
Spices from the spice rack included turmeric, allspice m, star anise and caraway seeds plus milled mixed dried chilli, garlic and salt.
The soup liquid was made with tomato purée and - stirred into a cup of boiling water: a teaspoon of organic unpasteurised white miso paste. (Yes, this is of soya source but from sustainable organic production and a small jar goes a very long way!) a stick cube would work as a substitute and of course hone made stock is the ultimate ambition but we are talking emergency fast food here. 😊

Heat the spices in a pan with good oil, stir fry the veg for a few mins (eat them still crunchy) add the liquids for a soup and at the very last minute add one fresh egg and stir.
Serve with a sprinkling of crushed mixed root veg crisps.
One small pan made a really generous portion for 1.