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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.

Time: 30mins

Serves: 2

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
  • Garlic
  • Salt
  • Pepper

Lisa Durante’s Grain-Free Apple Cinnamon Muffins.
Read more here.

Method

  1. Prep the veggies: cut medium-to-thick slices of potato, carrots into cubes, celery chopped small, mince the garlic
  2. Lightly sauté the garlic and celery until golden
  3. Low fire: add the potatoes and cover the pan with a lid
  4. After 10 minutes add the carrots on top and cover again. You shouldn’t stir unless you feel like it’s burning.
  5. At this point season with a pinch of salt and a dash of pepper.
  6. 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.
  7. Use a blender if you prefer a creamy consistency, but otherwise it’s good to go!
  8. If you have Parmigiano grated cheese, then add for a final Italian flair

 

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