For the past few months I haven’t been able to exercise properly because of the injury to my knee, and as I’ve been feeling rather down about that, I’ve been eating lots of junk food too. But summer is now with us so it’s time to get trim!
I’ve recently started swimming which is a fantastic low intensity exercise, recommended by physiotherapist, now I just need to start eating well too. As vegetarian it can be difficult to find food that’s easy, low fat and quick to make but last night I whipped up a batch of delicious roast pepper soup, so thought I’d share the recipe with you today.
2 large onions
2 sticks of celery
olive oil (in a spray bottle)
60g vegetarian parmesan cheese
Turn on your oven to 200°C
Roughly chop the onions, peppers and celery then place on a baking tray. Spray with oil and season with plenty of black pepper
Cook the veg in the oven for 35 minutes
Place the cooked vegetables in a saucepan and cover with the vegetable stock
Use a hand blender to mix the soup into a smooth consistency
Simmer the soup for 10-15 minutes
Grate the parmesan
Serve the soup into 4 bowls and top each with a tablespoon of the veggie parmesan to ensure you get your protein