Step into PJM Lorry Park this December and you’d be forgiven for thinking you’d tiptoed into Narnia. Amongst the forest of Christmas trees (complete with presents), reindeer and glowing snowman, Pete has been bubbling away serving up his own slice of festiveness with the Tasty Bites soups – a hunger saver for drivers coming in from the roads.
With so many wraps and healthily alternatives on the motorway buffet, soups have been relegated but they are more than just a winter warmer. Soups can replace minerals missing from our diets; instead of snacking on a ham sarnie with mayo, a simple tomato soup can count as one of your five a day. Bosh, done! Only four more to go then!
It’s not justpacking in more vitamins and mineralsthough, ever wondered why after that bowl of soup, particularly those ‘Souper Soups’ that seems to pack a years’ worth of vegetables and strange-sounding ingredients from the darkest corners of the earth, fill you up for a month of Sundays? Well that’s simply because they do!
Never mind the crusty bread on the side, a study in theInstitute of Optimal Nutrition found that the consistency and texture of food affects you. Having smooth or chunky soup delays the time forthe stomach toempty, which means you feel fuller for longer and avoid those extra snacks.We can all snack on fruit – it’s easy to pick up a apple! Perhaps not so easy in winter (a sticky bun and hot cuppa will warm you up more than a crisp cold apple), which is why a warm soup conquers hunger and warms you up from the inside.
The team at Tasty Bites also maketheir soups available ‘to go’ so you can sip them in thecafé or take them with you. Pete added:“We make all our soups fresh on site and have a great range from tomato and basil, leek and potato tospicyMulligatawny!” Not only that, soups are great for freezing so you can make batches and save money!
Here’s one of Tasty Bites’ favourite recipes that we’ve tweaked to get you in the kitchen and brewing up a broth! Plus, it’s all in the one pot which is even better…
Souper Healthy Spiced Carrot & Coriander
- 1 onion diced
- 1 garlic clovecrushedand finely chopped
- 6 large carrots diced
- 1 diced red chili
- 1 red pepper diced
- 1 tbsp olive oil
- tsp cracked black pepper
- tsp turmeric
- tsp mild curry powder (hot if your prefer)
- A pinch of nutmeg
- 2 pints of chicken orvegetablestock
- A bunch of fresh coriander
In one pot, sauté all the ingredients (stir until all coated in the olive oil) for a couple of minutes.
Add 2 pints of chicken or vegetable stock and slow cook on a low heat for one hour.
Slow cooking allows the spices to blend and infuse whilst helping to maintain your minerals as best of possible – don’t boil them away!
Transfer soup into a blender,ensure lid is on (unless you want to wear it) and blitz until a smooth creamy consistency.
*Fender blender – if you don’t have a food processor don’t worry, bash up the vegetables with a wooden spoon to a consistency you like and serve as a warm chunky alternative.
Serve with a handful of chopped coriander and warm wholemeal pitta bread. Sip and enjoy!
*If you want to freeze, separate into portions for your flask on the road and label them.