As a self-catered university student whose food requirements revolve around filling me up, keeping me healthy, saving time and not spending too much. My grandfather is the best, and I mean best cook in the world. There is nothing that he cannot conjure up based on what seasonal produce he has at hand. Aside from his legendary pastas, I adore his soups that are the perfect dish for me. Hearty and full of flavour, every spoon-full is a reminder of casa mia.
Moderate carb: 20-50 grams per day
Ingredients (serves 2)
- 1 potato
- 1 carrot
- 1 stick of celery
- 1 green veggie (zucchini/broccoli/kale)
- Olive oil
- Prep the veggies: cut medium-to-thick slices of potato, carrots into cubes, celery chopped small, mince the garlic
- Lightly sauté the garlic and celery until golden
- Low fire: add the potatoes and cover the pan with a lid
- After 10 minutes add the carrots on top and cover again. You shouldn’t stir unless you feel like it’s burning.
- At this point season with a pinch of salt and a dash of pepper.
- After another 10 minutes add the greens. If it’s a thick green that needs cooking like broccoli, add it on top of the carrots and cover up the pan. If it’s a thin green i.e. kale, then add water. The water should just reach the green layer. Give it another 10 minutes.
- Use a blender if you prefer a creamy consistency, but otherwise it’s good to go!
- If you have Parmigiano grated cheese, then add for a final Italian flair