We’re bringing you lots of ideas for super tasty, super quick meals you can whip up in no time while you’re staying at home. Good nutrition is key to staying well, but when your regular routine is completely upside down, regular mealtimes also suffers.
Lunch really should be the most substantial meal of the day. This is when your digestive fire is at its strongest. A substantial lunch also prevents that afternoon search for sweet snacks.
I’m a huge fan of soups and one-pot meals. This soup took 10mins to prepare in the morning. It simmered away nicely in the slow cooker and by lunchtime it was ready to dish up.
- 200g Dried cannellini beans. Soaked for around 12-16 hours. I think overnight isn’t enough soaking time. Use a tin of beans if you don’t have dried.
- 4 carrots
- 2 onions
- 4 cloves garlic
- 1thumb size piece fresh ginger
- 2tsp cumin seeds
- 2tsp coriander seeds
- 1tsp turmeric
- Salt and pepper
- Boiling water
Add the veg, garlic and ginger to a food processor and blitz until finely chopped. If you don’t have a food processor just chop everything and grate the garlic and ginger.
Fry off the spices in some veg oil, add the chopped vegetables and continue to fry for 5 mins. Add the beans and boiling water to cover all the ingredients.
If you’re using dried (soaked) beans add about 3 times as much water. Bring to the boil then transfer it to a low cooker to simmer away for around 5 hours. If you don’t have a slow cooker, just keep it on the hob and keep an eye on it, stirring occasionally.
Served with: toasted sourdough (rubbed with a fresh garlic clove and drizzled with olive oil). Add any other accompaniments. Here I’ve added fresh chopped parsley (any other fresh herbs would be great) and a little harissa. Sprouted mung beans and fenugreek seeds on the side, then mixed through the soup.