Here’s a smart trick to get your healthy habits kickstarted from our Director, Claire Turnbull...SOUP IT SUNDAYS.

Pretty much every Sunday without fail over autumn and winter she makes a batch of soup. It’s a habit she created and it really works!

Not only does she have soup ready for a tasty lunch, but she makes enough for lunches during the week and extra for an afternoon mug of it when she is feeling a bit peckish but knows dinner isn’t too far off.

Keep it in the door of the fridge in a jug so it’s easy to see (remember you’re approximately 3 times more likely to eat the first thing you see than the 5th.)

She sometimes freezes it into individual portions too, so she can grab some and take it to work if she is out for the day.

She made broccoli soup this time because it’s really cheap right now. 

Ingredients:

• 2 broccoli
• 2 large or 3 medium potatoes, peeled and chopped into 2cm cubes
• 1 leek, thinly sliced
• 2 onions, roughly chopped
• 4 cups salt reduced stock
• 1 tbsp oil or butter

How to make:

1. Fry the onion and leek until soft.

2. Chop the stalks off the broccoli, cut off the outer woody layer from the stalk and keep the inside soft flesh, chop this up and add to the onion and leek.

3. Cut each broccoli into 4-6 pieces and add this to the pan along with the potatoes and stock.

   Cook for 30 minutes until they are soft.

4. Blend the soup – Claire uses her Kenwood New Zealand hand blender for this.

5. Serve with a sprinkle of grated cheese or a few cubes of blue cheese.