Soups are perfect as snacks. They are saturating, easy to prepare and can always be extended with components high in protein – like in this case, cottage cheese. You can also make more soup and deep freeze it for later times. Please do not use any instant soups, as they rarely contain any nutrients and too much salt.
30 min
Ingredients for 2 cups
- ½ onion
- 1 piece of ginger, approx. size of a thumb (20g or 0.7 oz.)
- 2 carrots
- 1 can (400g or 14.1 oz.) of diced tomatoes
- 2 tablespoons (30g or 1 oz.) pine nuts
- 5 tablespoons (200 g or 7 oz.) cottage cheese
- 1 handful fresh basil
- 400 ml (1.7 cups) water
- 1 teaspoon rapeseed or olive oil
- salt, pepper
Preparation
- Peel and dice onion.
- Peel and chop or grate ginger.
- Peel and dice carrots.
- Heat up oil in a pot on medium heat.
- Add onion, ginger and carrots and fry for about 5 minutes.
- Add diced tomatoes and water, season with salt and pepper.
- Close lid and let simmer for about 20 minutes, stir occasionally.
- Meanwhile, roast pine nuts in a pan without any fat on medium heat for about 3 minutes.
- Cut basil into stripes.
- At the end of the cooking time, puree soup with an immersion blender.
- Mix cottage cheese into the soup, sprinkle with pine nuts and basil.
